Creamy Shrimp and Mushroom Pasta. Who says weeknight dinners have to be boring? This restaurant-worthy pasta dish can be on your table in under 30 minutes, so you’ll have more time to spend with your family.
If you want more amazing easy pasta recipes, try this Creamy Shrimp Alfredo Pasta, Asiago Garlic Alfredo Pasta, this Creamy Pork Carnitas Pasta, or this Cheesy Chicken, Bacon and Broccoli Ranch Pasta.
Creamy Shrimp and Mushroom Pasta
Hi everyone! It’s Natasha here from Salt & Lavender bringing you this quick weeknight dinner recipe. This is my first blog post as a contributor to The Recipe Critic, and I’m so excited to be here. If there’s one thing to know about me, I’m all about the creamy pastas… and this one does not disappoint. It’s simple enough for a weekday and elegant enough for company. Serve this creamy shrimp and mushroom pasta with garlic bread, and you’ll have some very happy tummies.
How do you make shrimp and mushroom pasta?
- Prep your shrimp. Ensure they’re thawed if you’re using frozen shrimp. Don’t forget to boil some water for your pasta!
- Cook the mushrooms. Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, sauté the mushrooms until the water is cooked off (about 5-6 minutes). Take the mushrooms out of the pan once they’re done.
- Make the sauce. Take the skillet off the heat and add the garlic, mustard, flour, lemon juice, Italian seasoning, and chicken broth. Return the pan to the heat and let it cook for about a minute, ensuring you’ve stirred the mixture well. You then add the cream and let it simmer for a couple of minutes.
- Finish cooking the dish. Add the shrimp and mushrooms back to the pan. Cook for another 5 minutes or until the shrimp are cooked through and the sauce has thickened up a bit. Toss with the pasta and enjoy!
My trick to making creamy pastas taste extra delicious is using a little bit of Dijon mustard. It adds that extra something-something to the sauce.
What kind of mushrooms can I use?
I used cremini mushrooms, but white mushrooms or whatever mushroom you have on hand will work too.
What size shrimp can I use?
I used 31-40/pound count frozen raw shrimp. Feel free to use smaller or larger shrimp.
Can I substitute heavy cream?
You could try half-and-half, but the sauce will end up thinner.
Can you reheat shrimp and mushroom pasta?
It’s better freshly made, but I suggest reheating it on a low heat or in 30 seconds increments in the microwave.
More shrimp recipes you may like:
Creamy Shrimp and Mushroom Pasta
This restaurant-worthy creamy shrimp and mushroom pasta dish can be on your table in under 30 minutes! It’s easy to make and totally delicious.
- 8 ounces uncooked pasta
- 3/4 pound medium shrimp, (thawed & peeled, remove tails if desired)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, (sliced)
- 3 cloves garlic, (minced)
- 1/2 teaspoon Dijon mustard
- 2 teaspoons all-purpose flour
- 2 teaspoons lemon juice
- 2 dashes Italian seasoning
- 1/3 cup chicken broth or stock
- 1 cup heavy cream
- Salt & pepper, (to taste)
- Parmesan cheese, (to taste)
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Boil a large, salted pot of water for the pasta. Cook pasta according to package instructions.
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Add the butter and oil to a skillet over medium-high heat. Once it’s hot, add the mushrooms and cook for 5-6 minutes or until the mushrooms release their water and it’s cooked off. Take the mushrooms out of the pan and set them aside.
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Take the pan off the heat. Add the garlic, Dijon mustard, flour, lemon juice, Italian seasoning, and chicken broth to the pan. Return the pan to the heat. Stir until the mixture is nice and smooth, and let it bubble for a minute or so.
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Add in the cream and let it simmer for a couple of minutes.
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Add the shrimp and mushrooms to the pan. Cook for 5 minutes or until the shrimp are cooked through and the sauce is thickened to your liking. Taste and season with salt & pepper as needed.
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Drain the pasta and toss it with the sauce (add a little pasta water if you wish to thin the sauce). Serve with grated parmesan if you wish.
- Anything from 3/4 lb. to 1 lb. of shrimp will work fine.
- I used fettuccine pasta – any shape will work for this recipe.
