Summer has officially begun now that the semester is over, even if the weather hasn’t caught up yet. After a stretch of hot, sunny days, a couple of overcast, rainy ones can make you crave something warm and comforting. This creamy shrimp and mushroom pasta fits the bill perfectly — pasta tossed in a silky tomato-based sauce, garlicky mushrooms, and tender shrimp. It feels indulgent, yet the recipe keeps things lighter by using Greek yogurt cream cheese instead of heavy cream, so you get the rich mouthfeel with fewer calories.
The pairing of mushrooms and shrimp might seem unexpected, but it works beautifully — almost like a budget-friendly surf-and-turf in pasta form. I originally saw a version of this recipe that relied heavily on butter and cream. To keep the same satisfying flavor while lightening it up, I switched the base to tomato sauce and stirred in a small amount of Greek yogurt cream cheese for creaminess. The result is fast, simple, and elegant enough for guests. Try it soon — it’s an easy weeknight dinner that still feels special.
Print Recipe
Creamy Shrimp and Mushroom Pasta
Ingredients
- 1 box penne {or other small pasta}
- 1 15 oz can tomato sauce
- 2-3 tablespoon Greek Yogurt cream cheese
- 2 cloves of garlic finely chopped
- 1 cup mushrooms thinly sliced
- 12-18 shrimp peeled and de-veined
- 1 teaspoon granulated sugar
- 2 tablespoon olive oil
- salt and pepper as needed
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining if you want to loosen the sauce later.
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While the pasta cooks, make the sauce. In a medium nonstick pot, heat 1 tablespoon olive oil over medium-high heat. Add the chopped garlic, then the sliced mushrooms, and sauté until the mushrooms are golden and tender.
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Pour in the tomato sauce, add the teaspoon of sugar to balance the acidity, and season with salt and pepper to taste. Stir in 2–3 tablespoons of Greek yogurt cream cheese until the sauce becomes smooth and creamy.
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Reduce the heat to low, cover, and let the sauce simmer gently for a few minutes so the flavors meld. If the sauce seems too thick, thin with a splash of the reserved pasta water.
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In a separate nonstick skillet, heat the remaining tablespoon of olive oil over medium heat. When the oil is hot, add the seasoned shrimp and cook for 2–3 minutes per side until pink and opaque. Avoid overcooking so the shrimp stay tender.
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To serve, divide the pasta among bowls, spoon the mushroom-tomato sauce over the pasta, and top each serving with shrimp. Serve immediately and enjoy a comforting, lighter creamy pasta.