20 Creamy Shrimp and Mushroom Delicious Recipes

Hey there, fellow food lovers! Have you ever craved a meal that’s both elegant and easy? Get ready to dive into 20 creamy shrimp and mushroom recipes that transform simple ingredients into restaurant-worthy comfort food. From quick weeknight dinners to impressive weekend feasts, these dishes will become your new go-tos. Let’s explore these delicious combinations that are sure to satisfy your taste buds!

Garlic Butter Shrimp and Mushroom Pasta

Make your weeknight dinner game ridiculously strong with this garlic butter shrimp and mushroom pasta. Melt into creamy, savory perfection in under 30 minutes—your taste buds will throw a party.

Ingredients

– 8 ounces of linguine pasta
– 1 pound of large raw shrimp, peeled and deveined
– 8 ounces of sliced cremini mushrooms
– 4 cloves of garlic, minced
– 4 tablespoons of unsalted butter
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– A big splash of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– 1 teaspoon of paprika
– Salt and freshly ground black pepper
– 2 tablespoons of olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Season shrimp with salt, pepper, and paprika, then add to the hot skillet in a single layer.
6. Cook shrimp for 1–2 minutes per side until pink and opaque, then transfer to a plate.
7. Add remaining 1 tablespoon of olive oil to the same skillet and toss in the sliced mushrooms.
8. Sauté mushrooms for 5–7 minutes until golden brown and their liquid has evaporated.
9. Reduce heat to medium, add butter and minced garlic, and cook for 1 minute until fragrant.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Stir in grated Parmesan until the sauce is smooth and slightly thickened.
12. Drain the cooked pasta, reserving 1/2 cup of pasta water.
13. Add the drained pasta to the skillet with the sauce.
14. Toss to coat, adding splashes of reserved pasta water if the sauce is too thick.
15. Return the cooked shrimp to the skillet and gently fold them in.
16. Finish with a big splash of fresh lemon juice and sprinkle with chopped parsley.
17. Serve immediately while hot.

Zesty lemon cuts through the rich, creamy sauce, while tender shrimp and earthy mushrooms create incredible texture contrast. Try serving it with crusty bread to soak up every last drop, or top with extra Parmesan and red pepper flakes for a spicy kick.

Creamy Shrimp and Mushroom Risotto

Let’s make the creamiest shrimp and mushroom risotto you’ve ever tasted. This one-pot wonder delivers restaurant-quality flavor in under 30 minutes. Get ready to impress everyone at your dinner table.

Ingredients

– 1 cup Arborio rice
– 1 lb raw shrimp, peeled and deveined
– 8 oz cremini mushrooms, sliced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken broth, kept warm
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 3 tbsp butter
– 2 tbsp olive oil
– A big pinch of salt and freshly ground black pepper
– A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook for 5-7 minutes until golden brown and their liquid evaporates.
3. Push mushrooms to the side and add shrimp, cooking for 2 minutes per side until pink, then remove everything from the pan.
4. Melt 1 tablespoon of butter in the same pan and sauté the chopped onion for 3 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in Arborio rice and toast for 1 minute until edges look slightly translucent.
7. Pour in white wine and stir constantly until completely absorbed.
8. Add warm chicken broth one ladle at a time, stirring continuously until each addition is absorbed before adding the next – this should take about 18-20 minutes total.
9. When rice is creamy but still slightly firm to the bite, stir in the cooked shrimp and mushrooms.
10. Remove from heat and stir in remaining 2 tablespoons of butter and grated Parmesan until melted and creamy.
11. Season with salt and pepper, then garnish with fresh parsley.

Restaurant-worthy risotto achieved! The texture should be luxuriously creamy with plump shrimp and earthy mushrooms in every bite. Try serving it in shallow bowls with extra Parmesan for that authentic Italian trattoria feel.

Shrimp and Mushroom Stir-Fry with Soy Sauce

You need this shrimp and mushroom stir-fry in your life STAT. Yearning for that perfect umami bomb? This lightning-fast dish delivers restaurant-quality flavors with zero fuss.

Ingredients

– 1 lb raw shrimp, peeled and deveined
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 2 tbsp vegetable oil
– 1 tsp cornstarch
– 2 green onions, chopped
– A splash of rice vinegar

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Toss shrimp with cornstarch until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer and cook for 90 seconds per side until pink.
5. Remove shrimp from skillet and set aside.
6. Add sliced mushrooms to the same skillet and cook for 4-5 minutes until browned and tender.
7. Push mushrooms to one side and add garlic and ginger to the empty space.
8. Cook garlic and ginger for 30 seconds until fragrant.
9. Pour soy sauce and rice vinegar into the skillet.
10. Return shrimp to the skillet and toss everything together for 1 minute.
11. Drizzle sesame oil over the stir-fry.
12. Remove from heat and sprinkle with chopped green onions.

Now devour this beauty immediately—the shrimp stay perfectly tender while the mushrooms soak up all that savory soy goodness. Nothing beats that crispy-edged mushroom texture against the plump shrimp. Next-level move? Serve it over cauliflower rice for a low-carb feast that still feels totally indulgent.

Baked Shrimp and Mushroom Stuffed Bell Peppers

You won’t believe how these stuffed peppers transform basic ingredients into restaurant-worthy magic. Grab your baking dish—this one’s about to become your new weeknight hero.

Ingredients

– 4 large bell peppers (any color you love)
– 1 pound raw shrimp, peeled and chopped
– 2 cups sliced cremini mushrooms
– 1 cup cooked rice
– 1/2 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 2 cloves garlic, minced
– 1 small onion, diced
– A generous glug of olive oil
– A couple of fresh basil leaves, chopped
– A pinch of red pepper flakes
– A splash of lemon juice

Instructions

1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush pepper halves with olive oil and place them cut-side up on a baking sheet.
4. Bake empty peppers for 15 minutes at 375°F until slightly softened.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat.
6. Sauté diced onion for 3-4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Toss in sliced mushrooms and cook for 5-6 minutes until browned and tender.
9. Add chopped shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
10. Stir in cooked rice, chopped basil, red pepper flakes, and lemon juice.
11. Remove skillet from heat and mix in mozzarella cheese.
12. Spoon the shrimp-mushroom mixture evenly into the pre-baked pepper halves.
13. Top each stuffed pepper with grated Parmesan cheese.
14. Bake at 375°F for 20-25 minutes until peppers are tender and cheese is golden.
15. Let rest for 5 minutes before serving.

Keep these beauties piping hot straight from the oven—the contrast between the tender pepper shell and savory filling is everything. Knock out any leftovers by chopping them into a next-day grain bowl, where the flavors meld even deeper overnight.

Shrimp and Mushroom Alfredo Pizza

Picture this: creamy Alfredo sauce hugging juicy shrimp and earthy mushrooms on a crispy pizza crust. Prepare for your new Friday night obsession that comes together in under 30 minutes flat.

Ingredients

• 1 pre-made pizza crust
• 1 cup of heavy cream
• 2 cloves of garlic, minced
• a generous handful of grated Parmesan
• a couple of tablespoons of butter
• about 8 ounces of raw shrimp, peeled
• a cup of sliced mushrooms
• a sprinkle of Italian seasoning
• a pinch of salt and black pepper

Instructions

1. Preheat your oven to 425°F and place the pizza crust on a baking sheet.
2. Melt the butter in a skillet over medium heat until it’s bubbling slightly.
3. Add the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Toss in the sliced mushrooms and cook for 5 minutes until they release their moisture and turn golden.
5. Push mushrooms to one side, add shrimp to the skillet, and cook for 2 minutes per side until pink and opaque.
6. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
7. Stir in the grated Parmesan until the sauce thickens smoothly, about 2 minutes.
8. Season the sauce with a pinch of salt, black pepper, and Italian seasoning.
9. Spread the Alfredo-shrimp-mushroom mixture evenly over the pizza crust.
10. Bake for 12–15 minutes until the crust edges are golden and the top is bubbly.
11. Let the pizza rest for 2 minutes before slicing to set the sauce.

Serve it hot and watch the cheese pull with every slice. The crispy crust balances the rich, garlicky cream, while the shrimp adds a sweet bite. Try topping with fresh parsley or red pepper flakes for an extra kick.

Spicy Shrimp and Mushroom Tacos

Brace your taste buds for a flavor explosion that’ll make your Tuesday feel like Taco Tuesday. These spicy shrimp and mushroom tacos deliver maximum crunch with minimal effort—perfect for when you’re craving restaurant-quality food without the delivery wait. Get ready to level up your taco game in under 30 minutes.

Ingredients

– A pound of large shrimp, peeled and deveined
– Two cups of sliced cremini mushrooms
– A couple of flour tortillas
– A tablespoon of olive oil
– Two teaspoons of chili powder
– A teaspoon of smoked paprika
– Half a teaspoon of garlic powder
– A quarter teaspoon of cayenne pepper
– A splash of lime juice
– A handful of shredded cabbage
– A dollop of sour cream
– A few sprigs of fresh cilantro

Instructions

1. Pat the shrimp completely dry with paper towels—this ensures they’ll get a perfect sear instead of steaming.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add sliced mushrooms and cook for 5-6 minutes until they release their liquid and turn golden brown.
4. Push mushrooms to one side of the skillet and add shrimp in a single layer.
5. Cook shrimp for 2 minutes per side until they turn pink and opaque—don’t overcrowd the pan or they won’t brown properly.
6. Sprinkle chili powder, smoked paprika, garlic powder, and cayenne pepper evenly over the shrimp and mushrooms.
7. Toss everything together and cook for 1 more minute to toast the spices.
8. Squeeze fresh lime juice over the mixture and remove from heat.
9. Warm flour tortillas in a dry skillet for 30 seconds per side until lightly toasted—this prevents them from tearing when you assemble.
10. Layer each tortilla with shredded cabbage, then top with the spicy shrimp and mushroom mixture.
11. Finish with a dollop of sour cream and fresh cilantro leaves.

Vibrant, crunchy cabbage contrasts beautifully with the tender shrimp and earthy mushrooms. The smoky-spicy seasoning creates layers of heat that build with each bite. Try serving these open-faced with extra lime wedges for squeezing—perfect for those who love controlling their heat level.

Shrimp and Mushroom Coconut Curry

Nailing that cozy dinner vibe just got easier. This shrimp and mushroom coconut curry brings serious flavor with minimal effort—perfect for busy weeknights when you crave something restaurant-worthy at home.

Ingredients

– 1 pound of large shrimp, peeled and deveined
– 8 ounces of cremini mushrooms, sliced
– 1 can (13.5 ounces) of full-fat coconut milk
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of red curry paste
– 1 tablespoon of coconut oil
– a big splash of fish sauce
– a squeeze of lime juice
– a handful of fresh cilantro, chopped
– cooked jasmine rice for serving

Instructions

1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and cook for 4–5 minutes, stirring often, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown—it can turn bitter.
4. Add the sliced mushrooms and cook for 6–7 minutes, until they release their liquid and start to brown.
5. Push the veggies to one side and add 2 tablespoons of red curry paste to the empty space. Cook for 1 minute to toast the paste, stirring constantly.
6. Pour in the entire can of coconut milk, scraping the bottom of the pan to incorporate the curry paste.
7. Bring the sauce to a gentle simmer over medium-low heat, then let it cook for 5 minutes to thicken slightly.
8. Add the peeled shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch the clock.
9. Turn off the heat and stir in a big splash of fish sauce and a squeeze of lime juice.
10. Fold in the chopped cilantro just before serving. Tip: Save a few leaves for garnish to keep it fresh-looking.
Buttery shrimp and earthy mushrooms swim in a creamy, aromatic coconut broth that’s just spicy enough. Serve it over jasmine rice to soak up every last drop, or try it with cauliflower rice for a low-carb twist.

Shrimp and Mushroom Quiche with Gruyere Cheese

Need a brunch showstopper that’s secretly simple? Nail this savory shrimp and mushroom quiche with nutty Gruyère—it’s flaky, creamy, and packed with umami.

Ingredients

• 1 store-bought pie crust (thawed if frozen)
• 1 cup heavy cream
• 4 large eggs
• A big handful of raw shrimp, peeled and chopped
• A couple of cups of sliced cremini mushrooms
• 1 cup shredded Gruyère cheese
• A splash of olive oil
• A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork.
3. Blind bake the crust for 10 minutes to prevent sogginess.
4. Heat a splash of olive oil in a skillet over medium heat.
5. Sauté the sliced mushrooms for 5–7 minutes until golden and tender.
6. Add the chopped shrimp and cook for 2–3 minutes until pink and opaque.
7. Whisk the eggs and heavy cream in a bowl until fully combined.
8. Season the egg mixture with a pinch of salt and black pepper.
9. Spread the mushroom-shrimp mix evenly over the pre-baked crust.
10. Sprinkle the shredded Gruyère cheese over the filling.
11. Pour the egg-cream mixture slowly over everything.
12. Bake the quiche for 35–40 minutes until the center is set and the top is golden.
13. Let the quiche cool for 10 minutes before slicing to keep layers intact.

Zesty Gruyère melts into every bite, while the custard stays silky against the crisp crust. Serve warm with a bitter greens salad to cut the richness, or slice it cold for a next-day picnic—it’s just as good.

Shrimp and Mushroom Fried Rice

Sizzling shrimp meets earthy mushrooms in this 20-minute fried rice that’ll become your new weeknight hero. Skip the takeout and whip up this flavor-packed bowl that’s faster than delivery. Your taste buds won’t know what hit ’em.

Ingredients

– 1 cup of day-old rice (trust me, it fries better!)
– A couple of large shrimp, peeled and deveined
– A handful of sliced mushrooms
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– A splash of sesame oil
– 1 egg
– A drizzle of vegetable oil
– A pinch of salt

Instructions

1. Heat a large skillet or wok over medium-high heat and add a drizzle of vegetable oil.
2. Add your shrimp and cook for exactly 2 minutes per side until they turn pink and opaque.
3. Remove the shrimp from the skillet and set them aside on a plate.
4. In the same skillet, add your sliced mushrooms and cook for 4-5 minutes until they release their liquid and turn golden brown.
5. Push the mushrooms to one side and crack your egg directly into the empty space.
6. Scramble the egg quickly with your spatula until it’s fully cooked, about 1 minute.
7. Add your minced garlic and cook for just 30 seconds until fragrant (don’t let it burn!).
8. Crumble in your day-old rice, breaking up any clumps with your spatula.
9. Pour in the 2 tablespoons of soy sauce and toss everything together until the rice is evenly coated.
10. Return the cooked shrimp to the skillet and drizzle with a splash of sesame oil.
11. Toss everything together for 1-2 more minutes until heated through.
12. Season with a pinch of salt and give it one final toss.

Never underestimate how the crispy rice grains soak up all that savory goodness while the shrimp stays perfectly tender. The mushrooms add this incredible earthy depth that makes every bite more satisfying than the last. Try topping it with a fried egg for the ultimate breakfast-for-dinner situation.

Shrimp and Mushroom Stuffed Portobello Caps

Sizzling portobello caps get the ultimate upgrade with juicy shrimp and earthy mushrooms. These stuffed beauties bake to perfection in under 30 minutes. Seriously impressive, secretly simple.

Ingredients

– 4 large portobello mushroom caps
– 1 pound raw shrimp, peeled and chopped
– 2 cups chopped cremini mushrooms
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– A splash of lemon juice
– A couple of fresh parsley sprigs, chopped
– 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Scrape out the gills from your portobello caps using a spoon—this prevents sogginess.
3. Heat olive oil in a skillet over medium-high heat.
4. Sauté chopped cremini mushrooms for 5-7 minutes until golden brown.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Toss in chopped shrimp and cook for 3-4 minutes until pink and opaque.
7. Remove skillet from heat and stir in breadcrumbs, Parmesan, parsley, lemon juice, and smoked paprika.
8. Pack the shrimp-mushroom mixture evenly into your prepared portobello caps.
9. Arrange stuffed caps on a baking sheet lined with parchment paper.
10. Bake at 400°F for 15-18 minutes until the tops are crispy and golden.
11. Let rest for 2-3 minutes before serving—this helps the filling set perfectly.

These caps deliver incredible texture contrast: tender mushrooms against crispy, savory filling. The smoked paprika adds subtle warmth that complements the briny shrimp beautifully. Try serving over creamy polenta or alongside a crisp arugula salad for a complete meal that wows every time.

Shrimp and Mushroom Chowder

Brace yourself for the coziest bowl of comfort you’ll make all season. This creamy shrimp and mushroom chowder comes together in under 30 minutes and delivers restaurant-quality flavor with minimal effort. Get ready to impress everyone with this foolproof weeknight winner.

Ingredients

– 1 pound of raw shrimp, peeled and deveined
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– 2 tablespoons of butter
– 2 tablespoons of all-purpose flour
– A couple of fresh thyme sprigs
– A splash of lemon juice
– Salt and black pepper

Instructions

1. Melt 2 tablespoons of butter in a large pot over medium heat until foamy.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring frequently.
3. Stir in sliced mushrooms and cook for 5-6 minutes until they release their liquid and turn golden brown.
4. Add minced garlic and cook for exactly 1 minute until fragrant.
5. Sprinkle 2 tablespoons of flour over the mushroom mixture and cook for 2 minutes while stirring constantly to make a roux.
6. Gradually pour in 4 cups of chicken broth while whisking continuously to prevent lumps.
7. Add fresh thyme sprigs and bring the mixture to a gentle boil.
8. Reduce heat to low and simmer uncovered for 10 minutes until slightly thickened.
9. Stir in 1 cup of heavy cream and heat through for 2 minutes without boiling.
10. Add raw shrimp and cook for 3-4 minutes until they turn pink and opaque.
11. Remove thyme sprigs and stir in a splash of lemon juice.
12. Season with salt and black pepper to finish.

Creamy with tender shrimp and earthy mushrooms, this chowder hits all the right texture notes. Serve it in crusty bread bowls for the ultimate cozy meal, or top with crispy bacon bits for extra crunch. The lemon brightens everything up without overpowering the rich, comforting base.

Shrimp and Mushroom Scampi with Lemon Butter Sauce

Zero time for complicated recipes? This shrimp and mushroom scampi delivers restaurant-quality flavor in under 20 minutes. Zesty lemon butter sauce clings to every bite while garlicky mushrooms add earthy depth.

Ingredients

– 1 pound of large raw shrimp, peeled and deveined
– 8 ounces of sliced cremini mushrooms
– 4 cloves of garlic, minced
– 1/2 cup of white wine
– 1/4 cup of fresh lemon juice
– 6 tablespoons of butter
– 2 tablespoons of olive oil
– A big handful of fresh parsley, chopped
– 1/2 teaspoon of red pepper flakes
– Salt and black pepper to season

Instructions

1. Pat shrimp completely dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs.
5. Add mushrooms to the same skillet and cook for 5 minutes, stirring occasionally, until golden brown and moisture has evaporated.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Pour in white wine and scrape up any browned bits from the pan bottom.
8. Simmer wine for 2 minutes until reduced by half.
9. Reduce heat to medium-low and whisk in butter until melted and creamy.
10. Stir in lemon juice and red pepper flakes.
11. Return shrimp to the skillet and toss to coat in sauce.
12. Remove from heat and stir in chopped parsley.

Glistening with lemon butter sauce, this scampi balances briny shrimp with meaty mushrooms. The silky sauce begs to be soaked up with crusty bread or tossed with fresh pasta. For a next-level twist, serve over creamy polenta to catch every drop of that garlicky goodness.

Shrimp and Mushroom Quesadillas with Avocado Cream

Jazz up your Taco Tuesday with these epic shrimp and mushroom quesadillas. Sizzle shrimp with garlicky mushrooms, stuff between tortillas with melty cheese, then dunk in cool avocado cream. Your weeknight dinner just got a major upgrade.

Ingredients

– 1 pound raw shrimp, peeled and deveined
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1 ripe avocado
– 1/4 cup sour cream
– Juice of 1 lime
– A pinch of salt
– A pinch of black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced mushrooms and cook for 5-7 minutes until golden brown and moisture evaporates.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add shrimp to the skillet in a single layer.
5. Cook shrimp for 2-3 minutes per side until pink and opaque.
6. Season shrimp and mushroom mixture with salt and black pepper.
7. Remove shrimp and mushroom mixture from skillet and set aside.
8. Wipe skillet clean with a paper towel.
9. Place one tortilla in the dry skillet over medium heat.
10. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over half the tortilla.
11. Top cheese with 1/4 of the shrimp and mushroom mixture.
12. Fold the empty half of tortilla over the filling.
13. Cook for 2-3 minutes until bottom is golden brown and crispy.
14. Flip quesadilla carefully using a spatula.
15. Cook for another 2-3 minutes until second side is golden and cheese is melted.
16. Transfer cooked quesadilla to a cutting board.
17. Repeat steps 9-16 with remaining tortillas and filling.
18. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
19. Mash avocado thoroughly in a small bowl until smooth.
20. Stir in sour cream and lime juice until fully combined.
21. Season avocado cream with a pinch of salt.

Heavenly crispy tortillas give way to juicy shrimp and earthy mushrooms, all wrapped in gooey cheese. The cool avocado cream cuts through the richness perfectly. Serve these wedges with extra lime wedges for squeezing, or chop them into bite-sized pieces for the ultimate party appetizer.

Shrimp and Mushroom Carbonara

Hang onto your forks—this creamy shrimp and mushroom carbonara is about to become your new weeknight obsession. Forget complicated sauces—we’re using pasta water magic for that silky, restaurant-quality finish. Get ready to impress in under 30 minutes flat.

Ingredients

– 8 ounces of spaghetti
– 2 large eggs
– 1 cup of freshly grated Parmesan cheese
– 6 slices of thick-cut bacon, chopped
– 1 pound of raw shrimp, peeled and deveined
– 8 ounces of cremini mushrooms, sliced
– 3 cloves of garlic, minced
– A big splash of heavy cream
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, whisk together eggs, Parmesan cheese, and heavy cream in a medium bowl until smooth.
4. Cook chopped bacon in a large skillet over medium heat for 6-8 minutes until crispy, then transfer to paper towels using a slotted spoon.
5. Add sliced mushrooms to the bacon fat in the skillet and cook for 5 minutes until golden brown and tender.
6. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
7. Pat shrimp dry with paper towels and add to the skillet, cooking for 2-3 minutes per side until pink and opaque.
8. Reserve 1 cup of hot pasta water before draining the spaghetti.
9. Immediately add hot spaghetti to the skillet with shrimp and mushrooms, tossing to combine.
10. Remove skillet from heat and quickly pour in the egg mixture while continuously tossing the pasta.
11. Gradually add reserved pasta water ¼ cup at a time, tossing vigorously until the sauce becomes creamy and coats the spaghetti.
12. Fold in crispy bacon and chopped parsley, then season generously with black pepper.

Nothing beats that first twirl of spaghetti coated in the silky, egg-rich sauce with plump shrimp and earthy mushrooms. The crispy bacon adds that perfect salty crunch against the creamy Parmesan backdrop. Try serving it straight from the skillet with extra parsley sprinkled over the top for that fresh, vibrant finish.

Shrimp and Mushroom Pot Pie with Puff Pastry

Skip the boring dinner routine and dive into this creamy, flaky masterpiece. Seriously satisfying shrimp and earthy mushrooms wrapped in buttery puff pastry—comfort food just leveled up.

Ingredients

• 1 pound of raw shrimp, peeled and deveined
• 2 cups of sliced cremini mushrooms
• 1 sheet of frozen puff pastry, thawed
• 1 cup of heavy cream
• 1/2 cup of chicken broth
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 3 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 1 teaspoon of fresh thyme leaves
• A splash of dry white wine
• Salt and black pepper to season
• 1 egg, beaten (for that golden finish)

Instructions

1. Preheat your oven to 400°F.
2. Melt the butter in a large skillet over medium heat.
3. Add the chopped onion and cook for 4–5 minutes until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the sliced mushrooms and sauté for 6–8 minutes until browned and tender.
6. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
7. Pour in the splash of white wine to deglaze the pan, scraping up any browned bits.
8. Gradually whisk in the heavy cream and chicken broth until smooth.
9. Bring the sauce to a simmer and cook for 3–4 minutes until slightly thickened.
10. Add the raw shrimp and fresh thyme, and simmer for 3–4 minutes until the shrimp turn pink and opaque.
11. Season with salt and black pepper, then remove from heat.
12. Transfer the shrimp and mushroom filling to a 9-inch pie dish.
13. Roll out the puff pastry sheet to fit over the pie dish.
14. Place the pastry over the filling, trimming any excess and crimping the edges to seal.
15. Brush the pastry evenly with the beaten egg.
16. Cut a few small slits in the pastry to allow steam to escape.
17. Bake for 25–30 minutes until the pastry is puffed and golden brown.
18. Let the pot pie rest for 5–10 minutes before serving.

Let that golden crust crack open to reveal a creamy, savory filling packed with tender shrimp and earthy mushrooms. Serve it straight from the dish for a cozy family meal, or pair it with a crisp green salad to balance the richness. Every bite delivers flaky pastry and hearty comfort in one unforgettable dish.

Shrimp and Mushroom Gumbo

Sizzle up your weeknight dinner game with this Louisiana-inspired shrimp and mushroom gumbo. Sear those shrimp until they’re perfectly pink, then build a rich, dark roux that’ll make your kitchen smell like heaven. This one-pot wonder delivers bold flavor with minimal cleanup—ideal for busy days when you crave something soul-satisfying.

Ingredients

– 1 pound of raw shrimp, peeled and deveined
– 8 ounces of sliced cremini mushrooms
– 1 large yellow onion, chopped
– 1 green bell pepper, diced
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 1/2 cup of all-purpose flour
– 1/2 cup of vegetable oil
– 4 cups of chicken broth
– 1 can (14.5 ounces) of diced tomatoes
– 2 bay leaves
– 1 teaspoon of dried thyme
– 1 teaspoon of paprika
– 1/2 teaspoon of cayenne pepper (adjust if you like more heat)
– A big handful of chopped fresh parsley
– Cooked white rice, for serving

Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt.
2. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until opaque and pink.
4. Transfer the shrimp to a plate and set aside.
5. Reduce heat to medium and add the remaining 6 tablespoons of vegetable oil to the same pot.
6. Sprinkle in the flour and whisk continuously for 8–10 minutes, until the roux turns a deep chocolate brown. Tip: Don’t walk away—stir constantly to avoid burning.
7. Immediately add the onion, bell pepper, and celery, stirring to coat in the roux.
8. Cook the vegetables for 5 minutes, until they begin to soften.
9. Stir in the garlic and cook for 1 minute until fragrant.
10. Pour in the chicken broth and diced tomatoes, scraping the bottom of the pot to lift any browned bits.
11. Add the bay leaves, thyme, paprika, and cayenne pepper.
12. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
13. Stir in the sliced mushrooms and simmer for another 10 minutes, until tender. Tip: Simmering uncovered helps the gumbo thicken to the perfect consistency.
14. Return the cooked shrimp to the pot and stir gently to heat through, about 2 minutes.
15. Remove the bay leaves and discard them.
16. Stir in the chopped parsley just before serving. Tip: Fresh parsley brightens the dish—add it at the end for maximum flavor.
17. Ladle the gumbo over hot cooked rice in bowls.

Unbelievably rich and hearty, this gumbo boasts a velvety texture from that dark roux, with plump shrimp and earthy mushrooms in every spoonful. The cayenne gives it a subtle kick that lingers pleasantly—try serving it with crusty bread for dipping into the savory broth. Leftovers taste even better the next day as the flavors meld together beautifully.

Shrimp and Mushroom Linguine with White Wine Sauce

Perfect for when you need a restaurant-worthy meal in under 30 minutes. This shrimp and mushroom linguine delivers creamy, garlicky comfort with zero fuss.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp fresh parsley, chopped
• Salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season shrimp generously with salt and pepper on both sides.
5. Sear shrimp for 2 minutes per side until pink and slightly curled, then transfer to a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for perfect sear.
6. Melt butter in the same skillet over medium heat.
7. Add sliced mushrooms and cook for 5-7 minutes until golden brown and moisture has evaporated.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the bottom.
10. Reduce heat to low and stir in heavy cream. Tip: Keep heat low to prevent cream from curdling.
11. Add Parmesan cheese and stir until sauce is smooth and slightly thickened.
12. Return cooked shrimp to the skillet and toss to coat in sauce.
13. Drain cooked linguine, reserving 1/4 cup pasta water.
14. Add linguine to the skillet along with 2 tablespoons of reserved pasta water.
15. Toss everything together until pasta is well coated, adding more pasta water if needed. Tip: The starchy pasta water helps the sauce cling perfectly to the noodles.
16. Garnish with fresh parsley and serve immediately.

Marvel at how the creamy wine sauce clings to every strand of pasta. The plump shrimp and earthy mushrooms create a textural dream—serve it with crusty bread to soak up every last drop of that luxurious sauce.

Shrimp and Mushroom Stuffed Zucchini Boats

Perfect for when you want something fancy but easy. These zucchini boats pack serious flavor with minimal effort. Get ready to impress your dinner guests—or just treat yourself.

Ingredients

• 2 medium zucchini
• a couple of tablespoons of olive oil
• 1 pound of raw shrimp, peeled and chopped
• 8 ounces of sliced cremini mushrooms
• half a yellow onion, diced
• 2 minced garlic cloves
• a splash of lemon juice
• a quarter cup of grated Parmesan
• a handful of chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Slice each zucchini in half lengthwise.
3. Scoop out the flesh with a spoon, leaving a ¼-inch thick shell.
4. Chop the scooped zucchini flesh and set aside.
5. Brush the zucchini boats with 1 tablespoon of olive oil.
6. Place them cut-side up on a baking sheet.
7. Heat the remaining olive oil in a large skillet over medium-high heat.
8. Add the diced onion and cook for 3 minutes until softened.
9. Add the sliced mushrooms and cook for 5 minutes until browned.
10. Stir in the minced garlic and cook for 30 seconds until fragrant.
11. Add the chopped shrimp and cook for 2 minutes until pink.
12. Mix in the reserved chopped zucchini flesh and cook for 2 more minutes.
13. Remove the skillet from heat.
14. Stir in the lemon juice, Parmesan, and parsley.
15. Season the mixture generously with salt and pepper.
16. Spoon the filling evenly into the zucchini boats.
17. Bake for 15 minutes until the zucchini is tender and the tops are golden.
18. Let the boats rest for 2 minutes before serving.

Zesty, savory, and satisfyingly textured—the tender zucchini melts into the juicy shrimp and earthy mushrooms. Serve these boats over a bed of quinoa for a complete meal, or slice them into appetizer-sized portions for your next party. They’re just as delicious cold the next day, making them perfect for meal prep.

Shrimp and Mushroom Egg Drop Soup

Hearty comfort in a bowl—this shrimp and mushroom egg drop soup comes together in minutes but tastes like it simmered for hours. Grab your pot and let’s get swirling.

Ingredients

– 1 pound of raw shrimp, peeled and deveined
– 8 ounces of sliced cremini mushrooms
– 4 cups of chicken broth
– 2 large eggs
– 2 tablespoons of soy sauce
– 1 tablespoon of cornstarch
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– A splash of sesame oil
– A couple of green onions, sliced

Instructions

1. Pour 4 cups of chicken broth into a medium pot and bring it to a boil over high heat.
2. Add 8 ounces of sliced cremini mushrooms and simmer for 5 minutes until they soften.
3. Stir in 2 tablespoons of soy sauce, 1 teaspoon of grated ginger, and 2 cloves of minced garlic.
4. Add 1 pound of raw shrimp and cook for 2–3 minutes until they turn pink and opaque.
5. Tip: Don’t overcrowd the shrimp—cook in a single layer for even doneness.
6. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
7. Slowly drizzle the cornstarch slurry into the soup while stirring continuously to thicken.
8. Reduce heat to low and let the soup simmer gently for 1 minute.
9. Crack 2 large eggs into a separate bowl and beat them lightly with a fork.
10. Tip: Use a circular motion with a spoon to create a whirlpool before adding the eggs for feathery ribbons.
11. Slowly pour the beaten eggs into the simmering soup in a thin, steady stream.
12. Immediately turn off the heat and let the residual warmth cook the eggs for 30 seconds.
13. Stir in a splash of sesame oil and half of the sliced green onions.
14. Tip: Finish with sesame oil off-heat to preserve its aromatic flavor.
15. Ladle the soup into bowls and garnish with the remaining green onions.
Zesty, silky, and packed with umami—the tender shrimp and earthy mushrooms float in a glossy, egg-streaked broth. Serve it with a sprinkle of chili flakes for heat or alongside steamed rice to make it a meal.

Shrimp and Mushroom Crostini with Herbed Cream Cheese

Mouthwatering bites that’ll have your guests begging for the recipe. These crispy crostini get topped with garlicky shrimp, earthy mushrooms, and a creamy herbed cheese spread. Perfect for entertaining or when you need a quick, impressive appetizer.

Ingredients

– 1 baguette, sliced into ½-inch thick pieces
– 2 tbsp olive oil
– 8 oz cream cheese, softened
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh chives, chopped
– 1 tsp lemon zest
– 1 lb raw shrimp, peeled and deveined
– 8 oz cremini mushrooms, sliced
– 3 garlic cloves, minced
– A splash of white wine
– A couple of tbsp butter
– Salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush both sides of each slice lightly with olive oil.
4. Bake for 8-10 minutes until golden and crisp around the edges.
5. While bread toasts, mix softened cream cheese with parsley, chives, lemon zest, and a pinch of salt in a bowl until smooth. Tip: Let cream cheese sit out for 30 minutes to soften easily.
6. Pat shrimp dry with paper towels and season with salt and pepper.
7. Heat a large skillet over medium-high heat and add remaining olive oil.
8. Cook shrimp for 2-3 minutes per side until pink and opaque, then transfer to a plate.
9. In the same skillet, melt butter and add sliced mushrooms.
10. Sauté mushrooms for 5-7 minutes until browned and tender.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Pour in white wine to deglaze the pan, scraping up any browned bits. Tip: Deglazing adds depth—don’t skip this step!
13. Return shrimp to the skillet and toss with mushrooms for 1 minute to combine.
14. Spread herbed cream cheese evenly onto each toasted baguette slice.
15. Top with shrimp and mushroom mixture. Tip: Serve immediately to keep the crostini crisp.
16. Garnish with extra chopped herbs if desired. Vibrant flavors burst through each bite—the creamy cheese balances the garlicky shrimp and earthy mushrooms beautifully. Try stacking them high for a dramatic platter, or serve alongside a crisp white wine for the ultimate party starter.

Summary

Ultimately, these 20 creamy shrimp and mushroom recipes offer endless inspiration for delicious, comforting meals perfect for any occasion. We hope you find a new family favorite among them! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these tasty ideas for later.