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    Home » Fish & Seafood

    Shrimp and Mushroom Pasta Recipe

    Published: Mar 9, 2019 / Updated: Aug 27, 2020 / 12 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This shrimp and mushroom pasta is fast, easy, and flavorful! This pasta dish is simple enough for a weekday and elegant enough for company. 

    white bowl with shrimp and mushroom pasta topped with shaved parmesan

    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. 

    close-up of shrimp and mushroom pasta with a creamy alfredo sauce in a white bowl

    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. 🙂

    metal skillet with creamy shrimp and mushroom pasta

    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.

    easy creamy shrimp and mushroom pasta in a white bowl

    I hope you will enjoy this shrimp and mushroom recipe!

    Questions? Ask me in the comments below!

    This creamy shrimp and mushroom pasta recipe is fast and simple! Great for weeknight dinners, date night, or dinner parties. 

    Shrimp and Mushroom Pasta

    This shrimp and mushroom pasta is a fast, easy, and delicious! This pasta dish is simple enough for a weekday and elegant enough for company. 
    4.50 from 4 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American
    Servings 4
    Prevent your screen from going dark

    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.
    Keyword creamy shrimp and mushroom pasta
    Author Natasha Bull
    « Easy Black Bean Chili
    Easy Chorizo Pasta »

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    1. Josie says

      July 17, 2022 at 5:34 PM

      5 stars
      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.

      Reply
      • Miranda @ Salt & Lavender says

        July 17, 2022 at 8:15 PM

        That's so nice to hear, Josie! Thank you for trying the recipe 🙂

        Reply
    2. stephanie says

      June 7, 2021 at 2:12 PM

      5 stars
      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!

      Reply
      • Natasha says

        June 7, 2021 at 3:50 PM

        I'm so glad you liked it and that it worked out for you, Stephanie! Thanks for letting me know. 🙂

        Reply
    3. Rosemary says

      March 9, 2021 at 5:47 PM

      4 stars
      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!

      Reply
      • Natasha says

        March 9, 2021 at 7:51 PM

        Lol that's ok. I'm glad it worked out! 🙂

        Reply
    4. Lou says

      October 26, 2020 at 12:19 PM

      Great

      Reply
      • Natasha says

        October 26, 2020 at 12:21 PM

        🙂

        Reply
    5. Christelle says

      June 13, 2019 at 7:42 PM

      4 stars
      Recipe is good! Even better with a splash of lemon juice. Quick recipe love that.

      Reply
      • Natasha says

        June 14, 2019 at 10:12 AM

        Glad you liked it, Christelle!

        Reply
    6. Joanna says

      April 9, 2019 at 3:02 PM

      Tried this recipe tonight, and it is quite delicious. I do agree that the dijon mustard adds another level of flavor to this dish.

      Reply
      • Natasha says

        April 9, 2019 at 3:32 PM

        I am so happy you liked it, Joanna! 🙂

        Reply

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