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This shrimp and mushroom pasta is fast, easy, and flavorful! This pasta dish is simple enough for a weekday and elegant enough for company.
Try my Pancetta and Mushroom Chicken or Simple Stuffed Mushrooms next.
This recipe first appeared on The Recipe Critic (I am now doing monthly guest posts over there!).
How to make creamy shrimp and mushroom pasta
- Prep your shrimp. Ensure they’re thawed first (run under cool water) if you’re using frozen shrimp. Peel them and remove the tails. Meanwhile, boil the pasta water.
- 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 add a little pasta water if you want to thin the sauce out a bit.
Pro tip: My trick to making creamy pastas taste extra delicious is using a little bit of Dijon mustard. It adds that extra special something to the sauce. If you don’t have any on hand, you could leave it out, but I do love including it in many of my recipes so I always keep a jar in the fridge.
A few recipe notes:
- I used cremini mushrooms, but white mushrooms or whatever mushroom you have on hand will work too.
- I used 31-40/pound count frozen raw shrimp. Feel free to use smaller or larger shrimp or fresh shrimp.
- Can I substitute something else for the cream? I don’t recommend it. You could try half-and-half, but the sauce will end up thinner.
- You can use any type of pasta you have on hand for this recipe. I used linguine. Shapes work too. Whatever’s in your cupboard. 🙂
Love shrimp pasta? You may also like my easy shrimp Alfredo pasta, my creamy shrimp and broccoli pasta, this Cajun shrimp pasta, my creamy lemon shrimp pasta or my shrimp and bacon pasta.
I hope you will enjoy this shrimp and mushroom recipe!
Questions? Ask me in the comments below!
Shrimp and Mushroom Pasta
Ingredients
- 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 flour
- 2 teaspoons lemon juice
- 2 dashes Italian seasoning
- 1/3 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
Instructions
- Boil a large, salted pot of water for the pasta. Cook pasta al dente according to package instructions.
- 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.
- 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.
- Add in the cream and let it simmer for a couple of minutes.
- 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.
- Drain the pasta and toss it with the sauce (add a little pasta water if you wish). Serve with plenty of freshly grated parmesan.
Notes
- Anything from 3/4 lb. to 1 lb. of shrimp will work fine.
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Made this tonight and my husband said it was restaurant quality, and it was! Took advice of another commenter and used 1/4 cup each chicken broth and dry wine; added some tsp. of lemon sauce; added finally grated parmesan cheese to cream sauce while on heat to melt and thicken sauce. Served with additional cheese and fresh chopped parsley. Excellent all around! Thank you for this awesome recipe!
You are very welcome, Freya!
Loved the lingering aftertaste of the dish, definitely on the keeper list
Thanks, Jim!
Great recipe I made it last night I used 16 /20 shrimp I added shallots and asparagus chicken stock and added sage spice along with tarragon basil and rosemary and a touch of nutmeg it was great my pasta was penne.
Fantastic! 😀
Wow, really good recipe! I didn’t have shrimp on hand but I had plenty of mushrooms. Made this for dinner tonight and was very impressed! It’s nice that it’s not an alfredo sauce recipe. I can really taste the different flavors thanks to the lemon and dijon mustard! Definitely will be my new go to recipe.
That’s so nice to hear, Josie! Thank you for trying the recipe 🙂
Soooo gooood!!! I’ve been craving this and doubting my cooking skills lately. I added onion to the mushrooms and used have white wine and half chicken broth bc I couldn’t decide. This is better than restaurant quality!
I’m so glad you liked it and that it worked out for you, Stephanie! Thanks for letting me know. 🙂
I accidentally added two TABLEspoons of flour instead of two TEAspoons. But, it was fine. I simply added a little more white wine and lemon juice. Instead of pasta, I use flaked spaghetti squash. It turned out perfect and delicious!
Lol that’s ok. I’m glad it worked out! 🙂
Great
🙂
Recipe is good! Even better with a splash of lemon juice. Quick recipe love that.
Glad you liked it, Christelle!
Tried this recipe tonight, and it is quite delicious. I do agree that the dijon mustard adds another level of flavor to this dish.
I am so happy you liked it, Joanna! 🙂