Mushroom Shrimp Pasta is made with fresh shrimp, earthy mushrooms, and a creamy sauce that’s decadently loaded with parmesan and garlic. This mouthwatering pasta only takes about 45 minutes to make with prep and cook time!
Mushroom Shrimp Pasta
Mushroom Shrimp Pasta may seem like a dish only found in a fancy restaurant, but with this simple recipe you can make it right in the comfort of your own kitchen. A splash of white wine, nutmeg, and freshly grated parmesan are the details that really make the flavors in this dish shine.
Sautéed shrimp and mushrooms smothered in a decadent cream sauce pair so well! This is the perfect option for a date night dinner at home or for showing off to family and friends at an intimate dinner party. With only 15 minutes of prep time and 30 for cooking, this unforgettable meal comes together in just a few simple steps! If you aren't a fan of mushrooms but still love shrimp and pasta, try this garlic shrimp pasta dish!
How To Make Mushroom Shrimp Pasta
- Boil six cups of water over high heat and salt it well before adding in the linguine pasta. Cook according to the instructions on the package, about 10 minutes.
- Reserve ½ cup of the pasta water to use later for the sauce. Drain the remaining water from the pasta and set aside.
- Add the olive oil, shrimp, salt, pepper, oregano, and nutmeg to a large skillet over medium heat and cook until the shrimp has started to curl and turn pink.
- Remove the shrimp from the pan. Add the mushrooms and cook for about 3 minutes or until the mushrooms start to shrink.
- Pour in the white wine (or chicken broth if substituting) and add the garlic. Stir and cook until the wine (or broth) has reduced completely, about 8 minutes.
- Pour in the heavy cream and pasta water, stir, and cook for about 5 minutes or until the sauce thickens. For a thicker sauce, add more cream. For a thinner sauce, add more pasta water.
- Stir in the parmesan cheese then add the shrimp back to the pan along with the cooked pasta and toss until all the pasta is coated in the sauce.
- Stir in the fresh basil and serve with additional basil as a garnish. Serve and enjoy your restaurant quality meal!
Tips and Variations
- For a touch of spice, add in crushed red pepper flakes or creole seasoning.
- Get creative with your pasta. This recipe calls for linguine, but try fettuccine or even bowtie for a fun change!
- Veggies are a great add-in. Broccoli or chopped asparagus gives the pasta a vibrant touch of green.
- This recipe uses parmesan, but you could also add in mozzarella or romano to vary the flavors.
- A splash of freshly squeezed lemon juice gives a burst of citrus to the flavor profile and compliments both the shrimp and the mushrooms.
Storage and Reheating
Refrigerator: This pasta dish can be stored in an airtight container in the fridge for up to 3 days.
Reheating: This can be reheated in the microwave or oven. Try adding in a tablespoon of milk or cream to keep the pasta moist while it reheats.
Recipe Card with Ingredient Amounts and Instructions
- 12 ounces linguine, or similar style long pasta
- ½ cup reserved pasta water
- 1 tablespoon(s) olive oil
- 1 pound medium shrimp, peeled and deveined
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- ½ tsp. oregano, dried
- ¼ tsp. ground nutmeg
- 8 ounces white mushrooms, sliced, cleaned and dried
- 1 cup dry white wine, or low sodium chicken broth
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup parmesan cheese, shredded off the block
- ½ cup basil, fresh, chiffonade
- Bring a large pot of salted water to boil, and cook the pasta per package directions. Reserve ½ cup pasta water, drain, and set aside.12 ounces linguine½ cup reserved pasta water
- Add the olive oil, shrimp, salt, pepper, oregano and nutmeg to a large skillet over medium heat, and cook until the shrimp has started to curl and turn pink, about 3 to 4 minutes.1 tablespoon(s) olive oil1 pound medium shrimp½ tsp. kosher salt½ tsp. ground black pepper½ tsp. oregano¼ tsp. ground nutmeg
- Remove the shrimp from the pan, then add the mushrooms. Cook for about 3 minutes or until the mushrooms begin to shrink.8 ounces white mushrooms
- Pour in the wine or chicken broth and the garlic, and cook until the liquid has reduced completely, about 8 minutes.1 cup dry white wine3 garlic cloves
- Add the heavy cream and pasta water, and cook for about 5 minutes or until it thickens.1 cup heavy cream
- Stir in the parmesan cheese, then add the shrimp back to the pan along with the cooked pasta. Toss until all the pasta is coated in the sauce. Stir in the fresh basil, and serve with additional basil for garnish.½ cup parmesan cheese½ cup basil
- See post for storage recommendations.