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a closeup of a forkful of creamy shrimp and mushroom pasta

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 708kcal
Author Maike


  • 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. 


Calories: 708kcal | Carbohydrates: 81g | Protein: 31g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 714mg | Potassium: 818mg | Fiber: 5g | Sugar: 8g | Vitamin A: 646IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 2mg