Shrimp and Mushroom Pasta

Sautéed juicy jumbo shrimp and pasta are tossed in a creamy mushroom and red wine sauce for a delicious, hearty meal.

Course Main Course

Cuisine American

Keyword shimp and mushroom pasta, shrimp, shrimp pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 708kcal

Author Maike Corbett

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

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.

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.

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.