You don't need to be in a restaurant to enjoy this creamy Shrimp and Mushroom Pasta. Tender, juicy sautéed shrimp are tossed in a creamy mushroom wine sauce and served with pasta. I'll even show you how to make your own shrimp stock.
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!
Why this Shrimp Pasta Recipe 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 fabulously 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.
For a detailed, printable ingredient checklist, please use the recipe card below.
PASTA - Any type of long pasta like fettuccini, capellini, or 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 the 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 - For this recipe, we'll use both fresh mushrooms and dry mushrooms. 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 the 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, just add some plum tomatoes or tomato paste into 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 Recipe
For detailed, printable instructions, please use the recipe card below.
Shrimp and Mushroom Stock
- Add the discarded shrimp tails and dried mushrooms with two cups of water into a small saucepan. Bring to a quick boil. Reduce heat to a simmer and cook until the liquid has reduced by half. Remove shrimp tails and dried mushrooms and set aside.
- Season shrimp with salt and pepper. Use a large skillet to sauté the shrimp in olive oil over medium-high heat for 1-2 minutes on each side. Remove, cover, and set aside.
Shrimp and Mushroom Pasta Wine Sauce
- Sauté onions, garlic, and fresh mushrooms until tender. Add the shrimp and mushroom stock, red wine, mustard, and cream, and bring to a simmer. Add cooked pasta and sauteed shrimp and toss until well combined.
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.
How To Tell If Shrimp Is Cooked?
Sautéing shrimp isn't difficult but you will have to 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 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 a French Onion Soup as a starter.
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.
FRIDGE - Make sure that your pasta has cooled down before transferring to an airtight container. You can keep it refrigerated for up to 3 days.
FREEZER - I've made this dish so many times, but I've never frozen it. So I did some research and it seems there are no safety concerns freezing creamy shrimp and mushroom pasta. You could place the dish in a freezer-safe container keep it frozen for up to three months.
That being said, I don't recommend it. I don't think the consistency will be nice. This is such a flavorful recipe (especially on the second day) and I think it deserves to be eaten right away.
If You Like This Recipe, Try These
- Creamy Paprika Chicken - Easy, creamy chicken dinner served over pasta
- Roasted 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 a tomato sauce over pasta
- Classic Beef Stroganoff - Tender beef in a hearty cream sauce served over egg noodles.
Shrimp and Mushroom Pasta
- 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
Shrimp and Mushroom Stock
- Remove and place the shrimp tails into a small saucepan, add dried mushrooms and two cups of water. Bring to a rapid boil. Once boiling, reduce the heat and simmer. Continue to simmer until the water has been reduced by half. Remove from the heat cover, and set aside.
- Just before adding the stock to the sauce, remove and discard shrimp tails and dried mushrooms.
- 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 and to the skillet and toss well. Serve and enjoy.
- 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.