Creamy Shrimp Pasta Primavera
Ingredients
- ½ (8 ounce) package spaghetti
- 3 tablespoons olive oil
- ¼ cup chopped onion
- 1 large clove garlic, minced
- ⅓ cup sliced fresh mushrooms
- ¼ cup chopped red bell pepper
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 splash white wine (Optional)
- 1 pinch dried oregano (Optional)
- ½ cup heavy cream, or to taste
- 3 tablespoons butter
- 1 tablespoon all-purpose flour (Optional)
- 1 pinch salt and ground black pepper, or to taste
- 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
- 1 tablespoon chopped fresh basil, or to taste (Optional)
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until mushrooms lightly browned and bell pepper softened, 3 to 5 minutes. Add shrimp, white wine, and oregano; cook until shrimp begin to turn pink, 3 to 5 minutes.
- Stir in cream and butter; simmer, stirring constantly, for 8 minutes. Add cooked spaghetti; stir to combine. Turn off heat. If sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.
Source
Original recipe: View Original