Truffle Mushroom Shrimp Pasta

5 from 2 reviews


  • 500g spaghetti noodles , cooked according to package direction
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 400g fresh shiitake mushroom, sliced
  • 500g shrimp, shelled and deveined
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 can condensed cream of mushroom soup
  • 1 cup water
  • 1 cup heavy cream (or all-purpose cream)
  • 1 chicken cube
  • 12 tbsp Truffle oil
  • grated parmesan cheese
  • salt and pepper to taste


  1. Heat olive oil in a pot and sauté half of the garlic until fragrant.
  2. Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
  3. In the same pan, add 1 tbsp olive oil and cook shrimp until pink, remove from pan and set aside.
  4. In the same pan, melt butter. Add flour and stir to form a roux. Add water and whisk until free of lumps.
  5. Pour in condensed cream of mushroom soup and heavy cream. Add the chicken cube, shrimp, and shiitake mushroom. Set aside a few pieces to top your pasta for serving.
  6. Stir and simmer for 1-2 minutes.
  7. Season with salt and pepper. Turn off heat, add truffle oil and give it a quick stir.
  8. Scoop over pasta on a plate and sprinkle with grated parmesan cheese on top. Top with the shrimp and mushroom you set aside.