You won't believe how delicious this Shrimp and Mushroom Pasta dish is.
This recipe is a hit with jumbo shrimp, creamy mushroom sauce, and a splash of red wine!
This creamy Shrimp and Mushroom Pasta recipe is easy to make. I like to cook it on a Sunday and enjoy the leftovers over the next couple of days. Among all of my pasta recipes, seafood pasta remains to be one of our favorites!
You'll even learn how to make your own shrimp stock.
If you have tried my Shrimp Carbonara and Smoked Salmon Pasta and loved them, then this Shrimp and Mushroom pasta recipe will make you swoon with delight!
Why this Shrimp Mushroom Pasta Works
Quick and Easy - Who would not love to have freshly cooked pasta with made-from-scratch sauce in less than an hour?
Customizable - This recipe can be modified to suit your preferences. A simple add-on ingredient or a quick substitution can transform the dish into what you desire it to be.
Restaurant-worthy - This dish is a fabulous blend of flavors and texture that will rival any that you can order in a restaurant but make in the comfort of your home. Take it from somebody who has worked in the restaurant business for a long time!
Classic Comfort Food - There is nothing like a rich and creamy pasta dish to make you feel instantly warm and satisfied! It's a great idea for date night or an evening with friends.
Ingredients
Please check the recipe card below for a detailed, printable ingredient list.
PASTA - Any long pasta like fettuccini, capellini, spaghetti, or angel hair pasta will work.
SHRIMP - Look for raw, peeled, deveined, tail-on shrimp.
It doesn't really matter if you buy fresh or frozen shrimp. Why? Because almost all shrimp are frozen after they are caught. So, when you're buying fresh shrimp at the supermarket, they are really defrosted shrimp.
My favorite place to buy frozen shrimp is Costco. I typically buy 21-25 bags.
GOOD TO KNOW: Numbers like 21/25 refer to the number of shrimp per pound. Lower numbers mean you're buying bigger shrimp; higher numbers mean you're getting smaller shrimp.
MUSHROOMS - We'll use fresh and dry mushrooms for this recipe. For the fresh mushrooms, choose button mushrooms or baby Bella. For the dried mushrooms, I like to use a mushroom medley.
SAUCE - This easy cream sauce is made with fresh garlic cloves, a medium onion, mustard, red wine, cream, and of course, shrimp and mushroom stock.
Variations, Additions, and Substitutions
- A pinch of crushed red pepper flakes to give your pasta some kick!
- If you are more of a red sauce type of person, add some plum tomatoes or tomato paste to the sauce.
- A little bit of mustard goes a long way, but you can also add some herbs to flavor your pasta sauce. Dry basil or Italian seasoning could work well with this dish.
How To Make This Shrimp and Mushroom Pasta Recipe
For detailed, printable instructions, please use the recipe card below.
- STOCK - Boil shrimp tails and dried mushrooms in water, then simmer until one cup remains. Remove tails and mushrooms.
- PASTA - Cook as instructed on the package, then drain.
- SAUCE - Sauté seasoned shrimp, then set aside. In the same pan, sauté onions and mushrooms. Add stock, mustard, red wine, and cream. Simmer for 5 minutes.
- COMBINE - Toss cooked pasta into the sauce, mix, and serve.
Recipe Success Tips
CREAM - Make sure that the cream is at room temperature before adding to the shrimp mushroom stock. Cold cream might curdle when added to the hot broth.
If you're looking for shrimp and mushroom pasta with no cream, know that you can also use milk instead of heavy cream. The sauce will be thinner and more brothy.
Don't discard the pasta water. Reserve a cup in case your pasta is too dry. Pour the pasta water gradually into the sauce until you get the desired consistency.
I do not recommend rinsing the pasta as the starch will help make the dish creamier. I usually rinse them only when making pasta salads like my Broccoli Pasta Salad and Italian Pasta Salad.
RELATED RECIPE
GROUND BEEF STROGANOFF - Tender ground beef, sautéed onions, and mushrooms simmer in a deliciously rich and creamy 3-ingredient sauce.
How To Tell If Shrimp Is Cooked?
Sautéing shrimp isn't difficult, but you must pay close attention to make sure not to overcook your shrimp. Shrimp become rubbery when overcooked.
Here's how you do it. Once the shrimp turn pink, flip them once (!) and cook them on the other side until they are pink on both sides.
Don't flip the shrimp back and forth, as this will interfere with the cooking process and result in unevenly cooked shrimp. The shrimp will be cooked for 1-3 minutes per side.
What To Serve With This Recipe
Toasted baguette or garlic bread goes well with creamy Shrimp and Mushroom Pasta.
If you want to go all out, you can serve French Onion Soup as a starter.
But if you're in a hurry, go for a simple side salad like our chopped German Tomato Salad or Cucumber Salad.
Since shrimp are a bit special, I like to have a glass of red wine with this dish. Pair with a light Pinot Noir or Syrah, and you'll have a wonderful meal.
Leftovers
STORE - Seal tightly in an airtight container to keep those flavors locked in. Keep it in the fridge and enjoy it within the next 3 days.
FREEZE - I've never frozen this dish myself. But after some research, it looks like it shouldn't be an issue. Pour the leftovers into a freezer-safe bag or container. Make sure to get as much air out as possible and store it in the freezer. It's good for up to a month.
REHEAT - Warm your dish on the stove over low heat to bring it back to life. If the sauce has thickened up, don't hesitate to add a splash of water to get it back to your desired consistency.
Remember, this dish tastes even better the next day after all those flavors have had time to mingle. So, don't let those leftovers go to waste!
If You Like This Recipe, Try These
CREAMY PAPRIKA CHICKEN - Easy, creamy chicken dinner served over pasta
LEMON CHICKEN OVER PASTA - Served in a caper wine sauce.
KRAUTFLECKERL - Fried cabbage and egg noodles with bacon.
CHICKEN PARMESAN - cheesy breaded chicken served in tomato sauce over pasta.
BEEF STROGANOFF - Tender beef in a hearty cream sauce served over egg noodles.
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Shrimp and Mushroom Pasta
Ingredients
- 1 ounce dried mushrooms
- 1 pound shrimp raw, peeled, deveined, tails on - I recommend something like a 21-25 count or a 16-20 count
- 3 tablespoons olive oil extra virgin
- 1 medium sweet onion finely chopped
- 3 cloves garlic minced
- 1 cup red wine
- 8 ounces mushrooms sliced, fresh white, cremini, or portabella all work well
- 1 tablespoon mustard I've used both dijon mustard and German mustard for this recipe
- ½ cup heavy cream
- 12 ounces linguini spaghetti, or fettucini are also great options
Instructions
Shrimp and Mushroom Stock
- Place the shrimp tails, dried mushrooms, and two cups of water in a small saucepan. Bring to a rapid boil, then lower the heat and simmer until only one cup of water remains. Turn off the heat, cover, and set aside.
- Remove and discard shrimp tails and dried mushrooms before adding the stock to the sauce.
Pasta
- Cook pasta according to the package instructions, drain, and set aside.
Creamy Shrimp and Mushroom Red Wine Sauce
- Season shrimp with salt and pepper.
- Heat olive oil in a large skillet. Add shrimp and sauté over medium-high heat for 1-3 minutes on each side. Transfer the shrimp onto a plate, cover with aluminum foil, and set aside.
- Sauté onions, garlic, and mushrooms in the same skillet until tender. About 8-10 minutes. Cover the skillet if possible.
- Add the shrimp mushroom stock to the skillet. Stir in mustard, red wine, and heavy cream. Bring to a quick boil.
- Reduce the heat and simmer on medium-low heat for 5 minutes. Season to taste with salt and pepper.
- Remove the skillet from the heat. Add the cooked pasta to the skillet and toss well. Serve and enjoy.
Notes
- Shrimp and Mushroom Stock. Begin by making the shrimp and mushroom stock. This way, there's plenty of time for the stock to cook while you're peeling and dicing the onions and garlic.
- Pre-sliced Mushrooms. I'll admit that I often look for pre-sliced mushrooms to save a little bit of time. Although recently, I've come to love this vegetable chopper.
- Cook the pasta after you've finished preparing the shrimp, onion, and garlic.