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This Mushroom Cream Shrimp recipe delivers a luxurious, restaurant-worthy meal with minimal effort. The combination of earthy mushrooms and sweet shrimp in a velvety cream sauce is pure comfort food elegance. It’s perfect for a quick weeknight dinner or a cozy date night.

Recipe Overview

Why You’ll Love This Mushroom Cream Shrimp

Effortless Elegance: It looks impressive but comes together in about 30 minutes.
Perfect Texture Symphony: Enjoy meaty mushrooms, tender shrimp, and silky sauce.
Versatile Base: Serve over pasta, rice, or potatoes to suit any craving.
Indulgent Comfort: A creamy, celebratory dish that brightens any evening.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp unsalted butter
350 g cremini mushrooms, sliced
3 cloves garlic, minced
1 small shallot, finely chopped
120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
240 ml heavy cream (double cream)
60 ml chicken or vegetable broth
1 tsp Dijon mustard
1 tsp fresh thyme leaves (or ½ tsp dried)
¼ tsp paprika (optional, for a hint of warmth)
To taste salt and freshly ground black pepper
2 tbsp fresh parsley, chopped (for garnish)

Tools: A large skillet (preferably stainless steel or cast iron), tongs, a wooden spoon.

Notes: A good dry white wine for deglazing adds subtle acidity. Fresh thyme offers a floral note perfect with mushrooms.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	30 g
Carbs:	8 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is the single most important step for getting a good sear on your shrimp. Any excess moisture will steam them instead of letting them develop a nice, slightly caramelized exterior. Just a quick pat with a paper towel makes all the difference.
Don’t crowd the mushrooms. When you add the mushrooms to the pan, give them space! If you pile them all in, they’ll steam and become soggy. Cooking them in a single layer (you might need to do it in two batches) ensures they brown nicely and develop a deep, savory flavor.
Use a wine you’d actually drink. The rule of thumb is simple: if you wouldn’t enjoy a glass of it, don’t cook with it. The flavor of the wine concentrates in the sauce, so a cheap, harsh wine will give you a cheap, harsh-tasting sauce. A crisp, dry white wine is your best friend here.
Have all your ingredients prepped and ready. This recipe moves quickly once you start cooking. Having your garlic minced, shallots chopped, and cream measured out beforehand—what chefs call *mise en place*—will make the process smooth and stress-free.

How to Make Mushroom Cream Shrimp

Step 1: Start by preparing your shrimp. Make sure they are peeled, deveined, and thoroughly patted dry with paper towels. Season them generously with a pinch of salt and black pepper on both sides. This initial seasoning is crucial for building flavor from the inside out.

Step 2: Heat one tablespoon of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for just about 1-2 minutes per side, until they turn pink and opaque. They cook fast! Don’t walk away. Remove them from the skillet and set them aside on a plate. They will finish cooking later in the sauce.

Step 3: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and the butter. Once the butter has melted and foamed, add the sliced mushrooms. Spread them out in an even layer and let them cook without stirring for 4-5 minutes. You’ll notice they’ll start to release their liquid and then begin to brown beautifully. Give them a stir, then add the shallot. Cook for another 2-3 minutes until the shallot is softened.

Step 4: Now, add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it, as burnt garlic will turn bitter. The aroma at this stage is absolutely heavenly—earthy mushrooms, sweet shallot, and pungent garlic all mingling together.

Step 5: Pour in the white wine to deglaze the pan. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the skillet. This is where a ton of flavor lives! Let the wine simmer and reduce by about half, which should take 2-3 minutes. You’ll know it’s ready when the sharp alcoholic smell has mellowed out.

Step 6: Lower the heat to medium-low and stir in the heavy cream, broth, Dijon mustard, thyme, and paprika (if using). Let the sauce simmer gently for 3-4 minutes, stirring occasionally. It will start to thicken slightly and become a beautiful, pale tan color. Season the sauce with salt and pepper to your liking. Remember, you’ve already seasoned the shrimp, so taste as you go.

Step 7: Return the cooked shrimp (and any accumulated juices) back to the skillet. Gently stir to coat them in the creamy mushroom sauce and let everything heat through for just one final minute. This is just to warm the shrimp back up and let them soak in some of that saucy goodness.

Step 8: Remove the skillet from the heat. Stir in half of the fresh parsley. Give it one final taste and adjust the seasoning if needed. The sauce should be creamy, well-balanced, and cling to the back of a spoon.

Step 9: Serve immediately, garnished with the remaining fresh parsley. Spoon it over your chosen base and make sure to get plenty of that incredible sauce.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; sauce may separate and shrimp can become rubbery.
Reviving: Reheat gently in a saucepan, adding a splash of broth or cream to loosen the sauce.

Serving Suggestions

Complementary Dishes

Buttered Fettuccine or Linguine — The wide, flat noodles are perfect for cradling every drop of the luxurious cream sauce, creating the ultimate comfort food experience.
Creamy Parmesan Polenta — The soft, cheesy polenta acts as a wonderful, comforting base that complements the richness of the shrimp and mushrooms without overpowering them.
Garlic Bread or a Crusty Baguette — This is non-negotiable for sauce-mopping purposes. The crisp, garlicky bread is the perfect tool for ensuring not a single bit of that delicious sauce goes to waste.

Drinks

A Crisp, Unoaked Chardonnay — The bright acidity and citrus notes in the wine cut beautifully through the richness of the cream sauce, cleansing your palate between bites.
A Light Lager or Pilsner — The effervescence and mild bitterness of a cold beer provide a refreshing contrast to the creamy, savory flavors of the dish.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for resetting your taste buds and enhancing the overall

Mushroom Cream Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 30 minutes

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Make restaurant-quality Mushroom Cream Shrimp in 30 minutes! This creamy, savory dish is perfect over pasta or rice. Get the easy recipe and impress everyone tonight!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp olive oil
1 tbsp unsalted butter
350 g cremini mushrooms (sliced)
3 cloves garlic (minced)
1 small shallot (finely chopped)
120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
240 ml heavy cream (double cream)
60 ml chicken or vegetable broth
1 tsp Dijon mustard
1 tsp fresh thyme leaves (or ½ tsp dried)
¼ tsp paprika (optional, for a hint of warmth)
salt and freshly ground black pepper (to taste)
2 tbsp fresh parsley (chopped, for garnish)

Instructions

01
Start by preparing your shrimp. Make sure they are peeled, deveined, and thoroughly patted dry with paper towels. Season them generously with a pinch of salt and black pepper on both sides.
02
Heat one tablespoon of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. Cook for just about 1-2 minutes per side, until they turn pink and opaque. Remove them from the skillet and set them aside on a plate.
03
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and the butter. Once the butter has melted and foamed, add the sliced mushrooms. Spread them out in an even layer and let them cook without stirring for 4-5 minutes. Give them a stir, then add the shallot. Cook for another 2-3 minutes until the shallot is softened.
04
Add the minced garlic and cook for just 30 seconds until fragrant.
05
Pour in the white wine to deglaze the pan. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the skillet. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
06
Lower the heat to medium-low and stir in the heavy cream, broth, Dijon mustard, thyme, and paprika (if using). Let the sauce simmer gently for 3-4 minutes, stirring occasionally. Season the sauce with salt and pepper to your liking.
07
Return the cooked shrimp (and any accumulated juices) back to the skillet. Gently stir to coat them in the creamy mushroom sauce and let everything heat through for just one final minute.
08
Remove the skillet from the heat. Stir in half of the fresh parsley. Give it one final taste and adjust the seasoning if needed.
09
Serve immediately, garnished with the remaining fresh parsley.