I make something like this and sun-dried tomatoes kick it up
A little fresh italian parsley, too.
Sun dried tomatoes, or roasted red peppers. I also like to throw on a couple handfuls of spinach.
I usually finish off with sriracha for spicy flavor. Everyone seems to love it! Creamy sriracha
I usually defer to sambal over sriracha.
Absolutely. Switched to sambal and now I use it on all my rice and noodle dishes. Elite condiment.
Make this: https://www.bonappetit.com/recipe/spicy-sweet-sambal-pork-noodles
Sounds killer. I’ll save that for later use.
Sounds great! You have just inspired me mate
Do you have a recipe and what’s your rating of the dish?
Not OP but you can do these kind of creamy pasta sauces with literally anything.
Fry something in a pan (in this case mushrooms) until it starts to brown and develop fond on the bottom of the pan.
Add in chopped shallots and garlic, fry for another minute or two.
Deglaze the pan with stock or wine (white wine for mushrooms), scraping all of the fond off the bottom.
Reduce until thicker, season with herbs and salt/pepper
Pour in cream and stir, simmer for another few minutes.
Toss in pasta with a drop of starchy pasta water to help combine everything.
this guy stroganoffs
I do this weekly with gnocchi. I gently fry the gnocchi in a separate non-stick frying pan while I'm doing everything else in a stainless pan. Right at the end I mix it all together with a bunch of finely chopped parsley and way too much parmesan.
Damnn that sounds good! Do you use store-bought gnocchi or you make the gnocchi? Please share the recipe if you make them!
I'd just look up a recipe for gnocchi. It's incredibly easy and only time consuming because you need to boil and mash potatoes.
Life hack: microwave the potatoes instead of boiling them and scoop out the flesh. Takes 8 mins and results in great gnocchi.
One can never have too much parmesan.....
Been dying for one of these, thanks.
That’s my recipe for most pasta sauces. Replace mushroom with canned tomato and you’ll get a vodka sauce. Vodka doesn’t actually make a big flavour difference imo.
But it is fun as hell to flombe the shallots/garlic/whatever else is in the pan!
Just a tip for that though, get the pan hot, use like less than a shot of vodka, and after it lights on fire, hold it BELOW the stove. I've had flames lick my ceiling with a shot of vodka before so I always hold it down now.
Instead of Vodka I add a cup of onion soubise (caramelised onion with butter), some Calabrian chilli paste to create Carbone’s spicy vodka rigatoni. It’s really good, I highly recommend!
I'm going to try this... i am rather fond of fond
Serious question: why shallots over onions? I never really keep shallots in my pantry.
Shallots are the "champagne of onions". They're sweeter but not cloyingly so. They're also less "hot" than regular onions, but richer at the same time.
Try this sometime if you ever find them cheap. Take a big handful, peel and end them, split the big ones to get em roughly the same size, toss them in a little olive oil and salt and bake them in a loaf pan low and slow (like 300F - 325F, and keep an eye on them after 30-45 min) until they're deep brown and soft (could even be an hour or more). You won't believe how good they are.
And to make it even better grate some parmesan into the sauce and let it melt before mixing it with the pasta.
My dad does something like this with Campbell’s cream of mushroom, and while that sounds kinda welfare, he uses fresh seafood and it’s legit.
People are asking for a recipe, so let's eyeball it. Here's how I would do it:
Add some tagliatelle or fettuccine to boiling salted water.
Season shrimps with some salt (you can do this a bit earlier so the shrimps absorb some of the salt), heat up a pan with some vegetable oil (I'd say olive oil, though some people might consider that a waste) and brown the shrimps slightly on each side, then take them out. Don't worry if they're not cooked through, they will later.
Sauté the mushrooms in that pan (add more oil if necessary) with some finely chopped or minced garlic. Since I haven't actually tested this, you might want to add the garlic a bit later so it doesn't burn.
Once the mushrooms are to your liking, deglase with a little white wine (or water if you don't have wine, you could even use some of the past water, as we're using it later anyway). Let the wine dissolve for a bit, then put the shrimp back in and stir for a few seconds.
Now add some creme, season with salt and pepper, and let it simmer reduce for a while. (Maybe reduce the heat to a medium). This (and in the next steps) is where the shrimp will finish cooking.
The pasta should now be close to al dente (I'm not confident about the timing, so it might be advised to start cooking the pasta after browning the shrimps in step 2. Basically exchange step 1 and 2). Before they turn al dente, take them out (don't throw the water away just yet) and mix them into your mushroom-garlic-shrimp-creme sauce.
Add a tablespoon or two of the pasta water to the dish. The pasta will now finish cooking in the sauce and soak up some of the flavour. If necessary (e.g. if it's too thick) add a little more pasta water to the dish.
I have never tried this recipe, but this is how I'd do it. I could also imagine adding some grated parmigiano to the sauce. While it may be redundant with the creme, I can also see how it may give it some extra funk in terms of flavour. A little bit of lemon juice might also help, though you'd have to decide on your own if you like mushroom creme sauce with a touch of lemon. It doesn't look like the recipe has any greens, but chopped parsley might also fit quite well.
How is Parmesan redundant with cream? Completely different flavors.
One might argue that both things are often used to create a creamy texture, and so the cheese would only be there to add some flavour. So then it comes down to whether you think that extra kick is good, or whether it overshadows and doesn't complement the rest, and thus become redundant, but that's up to personal flavour.
Redundancy might be the wrong word here, but I can't find a better word for overdoing it with too many ingredients.
Parmesan is not creamy. Even when melted into a cream sauce, Parmesan lends more of a crystalline/granular mouth feel.
I’m gonna have to respectfully disagree here. Parmesan definitely will melt down and add creaminess to a dish. Cacio e Pepe and carbonara would like to have a word.
I think you misspelled Pecorino Romano.
From what I've seen, Parmesan is used primarily for seasoning almost like salt. Carbonara is creamy because you add egg yolk and that acts as a binder for the starch in the pasta water and the fat from the guanciale.
The parmesan is "creamy" in cacio and carbonara because you add pasta water (and egg yolk in carbonara) to it.
I mean, it is a cheese. But compared to heavy cream? Calling it redundant? Naw
I stand corrected then. I derived that idea from dishes like Cacio e Pepe, where in my experience it turned out kinda creamy, or in tomato sauces where it turned the sauce creamier as well, but those might be specific to those recipes then I guess.
Made authentic alfredo a couple weeks ago. Just pasta, butter, parm and some of the pasta water. It turned out creamy and absolutely no hint of granular mouth feel. I much prefered it to the kind using heavy cream, as it was a lot lighter. Recipe here.
You don't use cheese because there is seafood in the pasta, not because it's redundant with the cream.
This. And personally, cream is such a crutch. I think instead of cream, should do white wine and lemon juice. The wine and lemon will do wonders to brighten the dish and accentuate the herbs and shrimp. Creme, especially cream + cheese, is going to keep the sauce thick and it's going to turn into a block in your stomach.
If you want a cream sauce, go through the effort to make a roux and veloute...unless you want the ton of fat of the cream.
Some people - myself included - like the heaviness of cream sauces and the flavor a really good cream can add. Same for the cheese. I usually finish mushroom sauce with a good truffle cheese.
As someone who made a roux for a garlic and Parmesan bechamel the first time this past week, I will never, ever buy jarred Alfredo sauce again. I haven't bought jarred sauce in years anyway, but literally never again. It's too easy and comes out way lighter.
A couple of changes I'd make. I wouldn't simmer the cream, just slowly reduce, would add a little extra butter just before adding the cream, and wouldn't add pasta water; just don't overly drain the pasta. I always used fresh pasta as well, so my order would be very different, but that's a different matter.
Also, dont "brown" the shrimp unless you enjoy chewing rubber
I think it'd would be a weird combination, but not unheard of - if you look up cream seafood pasta recipes several have mushroom. I suppose to each their own shrugs
Maybe it’s an American thing? Mushroom and cream is a combination made in heaven as well as seafood and white wine. Seafood will get lost in cream unless you put some lemon on it (but acid may split the protein in cream) but mushroom with seafood? It may taste like the seafloor, don’t you think?
My absolute favorite dish at my favorite restaurant has mushrooms and shrimp together and it's amazing. It's a truffle gnocchi with a creamy pesto sauce. It has fresh tomatoes and sauteed mushrooms topped with grilled shrimp. The flavors really go together and it doesn't taste like the seafloor. Haha
Smell a mushroom in its raw form. I mean really give it a strong pull 👃🏽 you’ll notice it has a “fishy” funky smell to it. I think they’re a great compliment
I really dont like cheese and any fish.
I just asked this same thing before reading you comment. I don't think cream and shrimp is a bad combo, as long as the sauce stays light. But mushroom and fish are two opposite flavors. One is from the earth and one is from the sea.
I tend to cook the creamy pasta differently every time. Sometimes I use chicken, sometimes seafood like prawns and scallops, depends on what I have in the fridge.
Ingredients in this one: Tagliatelle, mushrooms, prawns, butter, double cream, single cream, milk, white wine, stock (I used vegetable stock this time cuz that’s all I had), Parmesan cheese, fresh garlic, salt, pepper, Italian herbs
I don't really do measurements (sorry guys!), since I like being spontaneous with cooking.. I'm glad it turned out fine this time!
Thanks for the support, guys! And let me just try to find the basic recipe and post here.
Pasta, Alfredo sauce, three shrimp, one-quarter of a small/medium-sized scallop, and an eyebrow hair.
What can I use as a substitute for the eyebrow hair?
Mustache will work in a pinch.
Pubic hair is our family's favorite
I don't like how it curls up though.
I prefer Free Range because of this.
It's an acquired taste. I personally put pubic hair on most dishes to create a little pizzazz.
Love how the guy is a monster
Lolol. You may not want to know if it's from the poster that added the eyebrow hair.
What ingredient cranks up the saturation to the point of turning cream sauce orange?
I went looking for a hair in the pic like it was Waldo.
Thank you! It looks delicious.
carrots, a splash of mead, one nirnroot, diced horker meat and a jarrin root.
I’m Italian and I don’t approve this at all😟
First time I've had shrimps and mushrooms together was in Italy served as a white lasagna. It's just another version of mare e monti.
Looks delicious, but why does the photo quality look like it's from a 70's cookbook?
Because OP put a boatload of film grain and saturation all over it. This sub will love anything if you turn the saturation up enough
Because it probably is.
Its annoying to see dishes this good and no recipe lol
Seafood and mushrooms? I would never combine these 2 - the strong taste will just overwhelm the delicate one. I'd rather save the mushrooms for something else.
For someone who is stuck in school and can't eat atm you just made my day go by 10× slower
Mushroom and seafood? No thanks.
You misspelled yes please
You're missing out!
Just about to hit the grocery store but Im actually now gonna wait until you share the recipe.
How's that wait treatin ya
What kind of noodles did you use? They are so thin and yellow, this looks very good.
Am like 90% sure that's Tagliatelle
Yeah and the color can be from it being fresh. Or from filters.
Filter probably. Pasta is the same shade of red as the spoon and shrimp.
FettuccinE they are 'females'
Errrrrr le mush
Is this before or after you ate it?
Here in Italy there's a pizza I never liked, called "mari e monti" (seas and mountains) with seafood and mushrooms; it's a poor combination in my opinion.
(A friend of mine calls "mari e monti" a spliff with hashish and marijuana, this one is actually tasty)
I don't like seafood or mushrooms, but that looks delicious.
Umm... Recipe please
this looks incredible!!
looks very delicious! do u mind sharing the recipe? i would like to try it out myself
just made this with ziti
This is fancy tuna casserole.
Drown me in this
Seafood, mushroom, and pasta: everything I love!! This looks really good. Can you share the recipe?
Some good lookin Shrimp!! 🦐❤️❤️
I NEED IT
Any tips on how to make pasta creamy again when reheating? For me it just kind of coagulates
make pasta and sauce separately, and only mix certain amount of sauce before you reheat?
Wish I could order everything I see in this subreddit
I'm allergic to shrimp but I'd take some benadryl and roll the dice for this.
Omg do you have the recipe? The photo and every word in that title tickled my umami bone.
Is that spoon handle wood, or metal that looks like wood??
What gives it the orange red color?
Is it possible to make this without mushrooms?
My mum just made us this today! It was beautiful
I need this
thats what good PASTA sounds like
I'm not a huge fan of neither shrimps nor shrooms but damn this looks tasty
I want that in my body
That looks amazing.
Looks like an absolute winner to me. I wish I had those ingredients now, after seeing a photo of your idea.
Why didn't this guy post the recipe? That seems cruel.
this is torture
I realize she’s eating seafood.
6 tablespoons butter
1 small garlic clove (cut in half)
16 ounces fresh sliced mushrooms
2 pounds cleaned bay scallops
1 pound shrimp (peeled, cleaned and deveined)
1 box (16 ounces) rotini
1 1/2 cups whipping cream
3/4 cup grated Parmesan cheese
Dash kosher salt (or to taste)
Dash freshly ground black pepper (or to taste)
Garnish: chopped fresh parsley
Nutritional Guidelines (per serving)553Calories19g Fat45g Carbs50g Protein
THAT LOOKS DELICIOUS!!
Havent eaten in 7 hours.... why am I on this subreddit? Send help, or food
Wouldn't be an /r/food post if it wasn't 9000 calories worth of pasta or chicken tenders
This with some Cool Ranch Doritos would hit the spot
bruh fuck being on keto I want that
Your sauce is split try not to let the pan get too hot/evaporate too much. Gentler is better and remember that if you stop your sauce at the consistency you want it'll end up too thick.
Why post if you won't share the recipe 😢🤦♀️🤷♂️
Are you from Charleston? If so, charleston gang!
Lmao, this was some sort of copy pasta
Nvn :-/ y5
This looks fucking DELICIOUS, time to make pb&j
It should be against the rules to post food without the recipe.
Oml that looks fucking bomb.
Why is tagliatelle so good with mushroom sauce?
You could also replace the shrimp with Prosciutto. LOOK OUT.
I’ll take your entire stock
You got a butter bowl laying around so I can pull through and grab some or nah
Omg that looks amazeballs!
Post to find later. Looks awesome. I'm going try something similar. Let you all know how it goes.
I want this so badly with king crab legs!
I need instructions for this
I know I've seen this post before..
Dude this looks amazing
Bruh. This looks insane
I need to try this!
This looks like a painting more than it actually even looks real, lol
This just looks like a regular noodle dish with sauce?.... how is this so popular of a post.
I'm salivating so hard rn
It looks delicious, but feel like the earthiness of the mushrooms conflicts with the seafood. I'm sure it tastes great, but in the imaginary competition grading standard in my head you'd get points off for that. Not like it matters.
This is defiantly /r/FoodPorn
Why does the subreddit exist? Why do people take pictures of their food? Please downvote me. Make the number as high as possible.
I don’t know why posts like this exit. It looks like overlooked pasta slimed with store-bought Alfredo sauce in poor lighting. I feel like even commenting was a waste of my time.
Hate seafood and mushrooms but goddam if I don’t want to dive into this head first
I love the creamy texture of pasta.
I can hear this picture
C'mon it's November man
Looks good--and not to sound like I'm criticizing--but the picture is very noisy. I'm sure mobile phones can take better pictures than that nowadays. Perhaps it was maybe the lighting? (Although I see plenty of light reflection.)
Not that this sub has high standards or anything like that...but I guess I just wanted to note for your next food picture.
Mames me wish that I liked seafood...
This actually sounds like a pasta dish.
about to cook this today. thanks for sharing.
Am I the only one who car hear this picture?
Like a boot stuck in warm mud.
I would be happy to ignore my shrimp allergy just to taste this! Looks delicious
It’s midnight here and I’m here wanting a bowl of this
I legit thought tha spoon was one of those single use teeth flosser thingies
Seafood and mushroom? Food poisoning final boss
Are those egg noodles? Looks fire!!!!!
Oh my my. Imma marry a guy how cooks amazing food like this
Not a fan of the sound of it due to disliking ingredients but it looks fantastic