Truffle Shrimp and Mushroom Penne with Garlic Panko

Treat yourself to a luxurious pasta dinner that comes together in just 20 minutes. This creamy penne features tender shrimp, earthy mushrooms and a rich truffle-infused sauce. The combination of cream cheese, Parmesan and truffle seasoning creates a silky, umami-packed sauce that coats every bite.

A crunchy garlic panko topping adds the perfect contrast in texture, making this dish feel extra special. Whether you’re cooking for a weeknight treat or a date night at home, this shrimp and mushroom penne is sure to impress.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and quarter mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens. Dice tomato. Rinse shrimp under cold water and pat dry with paper towels. Season shrimp all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer shrimp to a plate and cover to keep warm. Wipe out pan.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (reserve the rest). Cook until fragrant, 30 seconds. Season with salt and pepper. Turn off heat; transfer panko to a small bowl. Wipe out pan.
3. Add penne to the pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
4. While pasta cooks, heat a large drizzle of olive oil in the same pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
5. Stir scallion whites, remaining garlic powder and 1 tablespoon butter (2 tablespoons for 4 servings) into the pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate, cream cheese, half the Parmesan (save the rest for serving) and 1/3 cup water (1/2 cup for 4). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. Stir in tomato, another 1 tablespoon butter (2 tablespoons for 4) and truffle seasoning to taste. Season with salt and pepper. Stir in shrimp.
6. Stir drained penne into the pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes like fusilli, rigatoni or farfalle. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to restore creaminess.

Can I make this dish vegetarian?

Absolutely! Omit the shrimp and use vegetable stock concentrate instead of mushroom stock concentrate. You can add extra mushrooms or roasted vegetables for heartiness.