Dinners/ Pasta

Shrimp & Mushroom Pasta with Havarti Cream Sauce

Let’s gather some thoughts about pasta. Courtesy of Pinterest, naturally.

Accurate? I think so too.

So. Let’s get to it. Where do you sit on the mushroom spectrum? Lover? Hater? Love only when sauteed with butter and garlic? The latter is where my personal alliance lies.

Also I’m having to type this with only 9 of my 10 fingers because I got a papercut on my right pointer finger. Underneath the nail. On a Coldstone gift card. I mean, what? The struggles are just so real this morning, folks. So real.

Friends, this is a great go-to-comfort-pasta recipe. After a really bad day, pasta has a way of calling your name and saying I WILL FIX YOU but not shouting like how I just did because that’s not comforting. And this pasta really is quite simple. Cook the mushrooms. Cook the shrimp. Make the sauce. Stir it together and have a party. By yourself. Or with other people if you’re into that sort of thing.

The first time I tried havarti cream sauce I literally proclaimed OH MY GOSH as soon as the spoon hit my mouth. Havarti has a very similar taste to mozzarella but it’s softer, a bit sweeter, and oh-so creamy. Which is why it goes PERFECTLY with a cream sauce, of course! But, if you’re in a pinch, use mozzarella! If you’re in a non-pinching state, I hiiiiiiiggghhhlllyyyyy recommend havarti. I mean, other than the delicious factor, the name itself is just fancy and using it makes you feel better about yourself because you feel so cheese educated, right? No? Just me? Don’t miss out on an opportunity to be cheese educated folks. Life lesson #1.

Serves 4-6 people


1 lb raw shrimp, peeled & deveined

8 oz button mushrooms, sliced

2 dashes salt

3 T unsalted butter

2 cloves garlic, minced

16 oz pasta (my favorite is casarecce)


1/4 c butter

1/4 c flour

1/2 t salt

1/8 t fresh ground black pepper

2 c heavy cream

4 oz havarti cheese, shredded


Cook pasta according to package directions & set aside.

Melt 2 T butter in a large skillet over medium-high heat and saute the garlic until fragrant, about 1-2 minutes. Add the mushrooms and a dash of salt and saute for another five minutes or so, until golden brown & soft. Set aside.

In the same pan, melt another 1 T butter. Add the shrimp and the other dash of salt 😉 to the pan and cook on medium-high heat for about 5 minutes, or until perfectly pink and opaque. Set aside.

In a large saucepan on medium heat, melt the butter and whisk in the flour until smooth. Let cook for 1-2 minutes, then add the heavy cream, salt, pepper, & cheese. Continue whisking until all ingredients are thoroughly incorporated & the sauce thickens.

Combine the pasta, mushrooms, shrimp, & sauce in a large bowl and toss well to coat all ingredients in sauce.


xo, Lucia

You Might Also Like


  • Reply
    May 28, 2015 at 6:57 pm

    Goodness me, Lucia! This looks delicious. I’m not just saying that because I’m on a detox. I’ll definitely have to give this a try (I want to try everything you’ve posted so far and I’m sure all the future posts). On a side thought — I seriously hope this blog becomes big and you start making cookbooks and selling them to the masses. That is all. Good day! 🙂

    • Reply
      May 28, 2015 at 7:41 pm

      Oh my gosh, Marv, I love you! 🙂 Thank you!

    Leave a Reply