Garlic mushroom prawn spaghetti recipe (shrimp pasta)
Garlic mushroom prawn spaghetti is an easy and tasty recipe that combines spaghetti, prawns and garlic mushrooms for a unique flavour all the family will enjoy. This recipe is also known as garlic mushroom shrimp pasta depending on where in the world you are from and which seafood you use.
Who will enjoy this Garlic mushroom prawn spaghetti recipe?
Finding meals that the whole family will enjoy can often be hard. But when you are busy during the week with work, kids, and commitments, it can be hard to find something that not only everyone will love, but requires little prep and gives you speedy results. Everyone loves old fashioned macaroni and cheese and this will soon be another family favourite.
When you want a comforting pasta dish there is something about garlic mushrooms and prawns that are a match made in heaven. This recipe is full of flavour, but the instant pot does all of the hard work for you. You get a flavourful meal in minutes, how great is that?
Why use an Instant Pot?
The Instant Pot can be a great appliance to have in your kitchen when you are under time pressure. It can whip up meals in minutes saving you time and energy, and enabling you to get everyone fed.
It locks in flavour and moisture making it an ideal option for pasta dishes where everything is cooked at the same time and comes together beautifully.
So if you love the idea of the garlic mushroom and prawn spaghetti dish then here is everything you need to know to make it.
Ingredients needed
- 230g dried spaghetti
- ½ large brown onion, diced
- 1 tablespoon of olive oil
- 1 tablespoon of crushed garlic
- 240ml semi-skimmed milk
- 115g cream cheese
- 470ml chicken stock
- 200g large prawns, tail removed
- 50g mushrooms
- 50g grated parmesan cheese
- 2 tbsp of butter
How to make the Garlic Mushroom Prawn spaghetti
Now that you have got all of the ingredients together it is time to make the dish.
First of all, gather all of your ingredients together and turn the instant pot to saute.
Add olive oil and onion and saute for 3 minutes, or until the onions are tender, stirring as needed. Then you will want to add the garlic and saute for 1 minute.
Turn off the instant pot while you prepare everything else. Now add the chicken stock.
Break the spaghetti in half and submerge them into the stock. All noodles should be covered by the stock. Stir them to adjust their placement if needed.
Add the shrimp or prawns. If you have bought whole prawns or shrimps with the tail on you will need to remove them. Last of all add the butter.
Place the lid of the instant pot and seal the instant pot. Set the instant pot to manual and set the timer to 5 minutes.
When the timer dings, quickly release the pressure and steam from your instant pot. You can let the pressure naturally release but it does take time, and you won’t want the pasta to go soggy or overcooked.
When the pressure is released, remove the lid and add the milk, parmesan cheese and cream cheese. Give all the ingredients a good stir. Last, of all, Add the mushrooms and stir again.
Replace the lid on the instant pot and allow the cheeses to melt in the pasta for about 5 minutes.
Stir and serve immediately. Enjoy!
Recipe notes and tips
Like with any recipe, no matter how simple it may appear to be, it is always worth taking note of some of the helpful tips and advice that are on offer. I have a couple of suggestions that will help you when making this recipe.
- Adding the lid back on for a second time gives the cheese chance to melt and the mushrooms to cook and warm through. You won’t need to put the instant back on as the residual heat will do all of the work for you.
- If you don’t have an instant pot then you can cook this on the stove or hob. Just follow the steps but allow the pasta to cook as per the cooking instructions.
Variations to try
When it comes to any recipe it is always good to hear of any variations you could make and try. This is by no means an exact recipe, and you can do your own thing when it comes to what you add or how you make it. Here are a couple of recommended variations that you might want to try.
- You could add other vegetables to this dish if you wish. Courgette, broccoli and peppers would really work well with the flavours.
- If you haven’t got spaghetti you can use any other pasta you have in your cupboards. Penne, fusilli and tagliatelli would work well. Dried pasta will work better than fresh pasta.
- You could add some cream instead of milk. It will increase the calories but you will still get the same level of creaminess.
- If you don’t want to use prawns or shrimp a great substitution would be chicken and bacon. It would work with the flavours.
FAQs
There will always be questions that people may have, so hopefully, I will have managed to answer some of the common ones below.
Can you make this ahead of time?
This is a dish that is best served straight away. However, if you do want to make it ahead you could allow it to cool completely and then store it in the refrigerator.
How do I store any leftovers?
If you do have any leftovers, then make sure you let them cool and then add them to an airtight container. You can store them in the refrigerator for up to three days. This isn’t a dish that would freeze well. You can reheat it on the stove or hob or in the microwave. Give everything a good stir halfway through the heating.
Can I use frozen ingredients?
You could use frozen ingredients. Prawns and mushrooms can all be bought frozen to help you avoid food waste and the instant pot will cook things thoroughly for you. Just check everything is cooked through and maybe add a bit of extra time to the instant pot if needed.
I hope you enjoy eating your garlic mushroom prawn pasta. Don’t forget to check out my other pasta recipes too.
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Garlic mushroom prawn pasta recipe (shrimp pasta)
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 18 minutes
- Yield: 4 portions 1x
- Category: Main meal
- Method: Instant Pot
- Cuisine: Italian
- Diet: Low Calorie
Description
An easy recipe to make garlic prawn spaghetti in the Instant Pot or pressure cooker.
Ingredients
230g dried spaghetti
1/2 large brown onion, diced
1 tablespoon of olive oil
1 tablespoon of crushed garlic
240ml semi-skimmed milk
115g cream cheese
470ml chicken stock
200g large prawns, tail removed
50g mushrooms
50g grated parmesan cheese
2 tbsp of butter
Instructions
First of all, gather all of your ingredients together and turn the instant pot to saute.
Add olive oil and onion and saute for 3 minutes, or until the onions are tender, stirring as needed. Then you will want to add the garlic and saute for 1 minute.
Turn off the instant pot while you prepare everything else. Now add the chicken stock.
Break the spaghetti noodles in half and submerge them into the stock. All noodles should be covered by the stock. Stir them to adjust their placement if needed.
Add the shrimp or prawns. If you have bought whole prawns or shrimps with the tail on you will need to remove them. Last of all add the butter.
Place the lid of the instant pot and seal the instant pot. Set the instant pot to manual and set the timer to 5 minutes.
When the timer dings, quickly release the pressure and steam from your instant pot. You can let the pressure naturally release but it does take time, and you won’t want the pasta to go soggy or overcooked.
When the pressure is released, remove the lid and add the milk, parmesan cheese and cream cheese. Give all the ingredients a good stir. Last, of all, Add the mushrooms and stir again.
Replace the lid on the instant pot and allow the cheeses to melt in the pasta for about 5 minutes.
Stir and serve immediately. Enjoy!
Nutrition
- Serving Size:
- Calories: 577
- Sugar: 8.8 g
- Sodium: 567.5 mg
- Fat: 26.4 g
- Saturated Fat: 13.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 55 g
- Protein: 29.9 g
