Description
This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.
Ingredients
- ½ (8 ounce) package spaghetti
- 3 tablespoons olive oil
- ¼ cup chopped onions
- 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 to taste
- 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
- 1 tablespoon chopped fresh basil, or to taste (Optional)
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 olive oil in a skillet over medium heat. Add onions and cook until soft and translucent
- about 5 minutes. Add garlic and cook until fragrant
- about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned
- 3 to 5 minutes. Add shrimp
- white wine
- and oregano. Cook until shrimp are almost cooked through and turning pink
- 3 to 5 minutes.
- Add cream and butter. Simmer
- stirring constantly
- for 8 minutes. Add cooked spaghetti
- mix to combine
- and turn off heat. If cream sauce is too thin
- thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4