I always crave a pasta dish that feels indulgent but still simple enough for a weeknight. That’s why I turn to shrimp mushroom pasta recipe.
The tender shrimp, earthy mushrooms, and creamy sauce coat every strand of pasta with irresistible flavor.
It tastes like something you’d order at an Italian restaurant, yet it comes together in less than 30 minutes in my own kitchen. This recipe is my go-to when I want to impress without spending hours cooking.
How To Make Shrimp Mushroom Pasta Recipe?
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Italian‑inspired (with American twist)
Yield: Serves about 4
Equipment Needed
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Wooden spoon or heat‑proof spatula
- Strainer or colander
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 oz fettuccine or linguine (any long pasta)
- 1 lb raw shrimp, peeled and deveined
- 8 oz sliced mushrooms (cremini, baby bella or button)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup chicken or vegetable broth
- ½ cup heavy cream or half‑and‑half (I often use half‑and‑half)
- ½ cup grated Parmesan cheese
- Salt and freshly cracked pepper, to taste
- A pinch of crushed red pepper flakes (optional)
- Fresh parsley or basil to garnish
Step‑by‑Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Reserve about ¼ cup pasta water, then drain.
2. Sauté the Shrimp
In a large skillet, heat olive oil and butter over medium‑high. Toss in shrimp; season with salt, pepper, and red pepper flakes if using. Cook for about 3 minutes per side or until pink and opaque. Remove shrimp to a plate.
3. Cook Mushrooms & Garlic
In the same skillet, melt another pat of butter. Add sliced mushrooms; sauté until they release moisture and soften (5 minutes). Stir in garlic and cook 1 minute more until fragrant.
4. Build the Sauce
Add broth to deglaze the pan, scraping up browned bits. Pour in cream. Let it simmer, stirring occasionally, until sauce thickens slightly (about 2–3 minutes).
5. Combine Everything
Return shrimp to the pan. Toss in cooked pasta and Parmesan. If sauce feels too thick, splash in reserved pasta water. Stir until everything coats nicely. Taste and adjust seasoning.
Nutrition Facts (per serving)
- Calories: ~440 kcal
- Protein: 37 g
- Carbohydrates: 50 g
- Fat: 14 g
- Saturated Fat: 6 g
- Cholesterol: 190 mg
- Sodium: 650 mg
- Fiber: 3 g
- Sugar: 3 g
Serving Suggestions
I love serving this shrimp mushroom pasta recipe in a warm bowl topped with freshly grated Parmesan and a sprinkle of chopped parsley for a pop of color.
A squeeze of fresh lemon juice brightens the creamy sauce and balances the richness. I often pair it with a crisp green salad or roasted vegetables for a lighter side.
If I want something extra indulgent, I add a slice of buttery garlic bread to soak up every drop of that flavorful sauce.
Tips & Variations
- SSwap cream for Greek yogurt or cottage‑cheese‑based sauce to lighten it up — that adds protein and lowers saturated fat
- UUse whole‑grain or chickpea pasta for more fiber and plant protein.
- SSwap half the mushrooms with zucchini or spinach for extra veggies
- AAdd cherry tomatoes or stir in fresh basil for freshness.
- IIf you don’t use wine, just deglaze with broth.
- SSeason shrimp ahead with garlic and herbs for deeper flavor.
Health Benefits
This shrimp mushroom pasta recipe isn’t just delicious it packs some great nutrients too. Shrimp is an excellent source of lean protein and contains selenium, which supports immune and heart health.
Mushrooms bring antioxidants, fiber, and vitamin D, which help boost immunity and improve digestion. If you use olive oil,
you add heart-healthy fats, while whole grain pasta can increase fiber and keep you fuller for longer. Adding extra veggies like spinach or zucchini makes this dish even more balanced and nutrient-rich.
Note
Make sure not to overcook the shrimp—they turn rubbery quickly, so pull them off the heat as soon as they turn pink and opaque. Keep a little pasta water aside because it helps loosen the sauce without thinning the flavor.
Freshly grated Parmesan works best for a creamy texture and rich taste. If you prefer a lighter dish, you can use half-and-half or even a splash of milk instead of heavy cream. Always clean and dry the shrimp before cooking for the best sear.
FAQ
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly. Just thaw them completely and pat dry before cooking so they sear well and don’t release extra water into the sauce.
2. What type of mushrooms works best?
I usually use cremini or baby bella mushrooms for a rich flavor, but white button mushrooms work well too. You can also try shiitake for an earthy twist.
3. Can I make this pasta without cream?
Absolutely. Swap heavy cream for half-and-half, whole milk, or even Greek yogurt for a lighter sauce. If you prefer a non-dairy option, try coconut cream.
4. How do I prevent overcooking shrimp?
Cook shrimp over medium-high heat for about 2–3 minutes per side, just until they turn pink and opaque. Overcooked shrimp become tough and rubbery.
5. What can I serve with shrimp mushroom pasta?
I love pairing it with garlic bread, a crisp green salad, or roasted veggies for a balanced meal.
6. Can I make this recipe ahead of time?
It’s best served fresh because shrimp can become rubbery when reheated. If you need to prep ahead, cook the pasta and chop the veggies, then make the sauce and shrimp just before serving.
Conclusion
I love how this shrimp mushroom pasta recipe turns an ordinary evening into something special without hours in the kitchen.
The combination of tender shrimp, earthy mushrooms, and creamy Parmesan sauce makes every bite comforting and full of flavor. It’s quick, satisfying, and easy to customize with extra vegetables or lighter swaps.
If you’re looking for a recipe that feels like restaurant-quality but is simple enough for a weeknight, this one is perfect. Try it once, and it might just become your favorite pasta dish.
Shrimp Mushroom Pasta Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Reserve about ¼ cup pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium‑high. Toss in shrimp; season with salt, pepper, and red pepper flakes if using. Cook for about 3 minutes per side or until pink and opaque. Remove shrimp to a plate.
- In the same skillet, melt another pat of butter. Add sliced mushrooms; sauté until they release moisture and soften (5 minutes). Stir in garlic and cook 1 minute more until fragrant.
- Add broth to deglaze the pan, scraping up browned bits. Pour in cream. Let it simmer, stirring occasionally, until sauce thickens slightly (about 2–3 minutes).
- Return shrimp to the pan. Toss in cooked pasta and Parmesan. If sauce feels too thick, splash in reserved pasta water. Stir until everything coats nicely. Taste and adjust seasoning.