\nThis rich and flavorful pasta dish combines succulent shrimp, saut\u00e9ed mushrooms, and a savory garlic butter sauce, all on top of al dente spaghetti.<\/p>\n
Get ready to indulge in a culinary delight as we present to you our collection of 20 creamy shrimp and mushroom recipes that will tantalize your taste buds. Whether you’re a seafood lover or just looking for a new twist on classic dishes, this selection has something for everyone.<\/p>\n
From pasta and risotto to tacos and pizza, we’ve got you covered with a variety of flavors and textures that are sure to please even the pickiest eaters. And the best part? Each recipe is packed with succulent shrimp and earthy mushrooms, making it easy to create a dish that’s both satisfying and impressive.<\/p>\n
In this article, we’ll take you on a culinary journey through the world of creamy shrimp and mushroom recipes, featuring mouth-watering dishes like Garlic Butter Shrimp and Mushroom Pasta, Creamy Shrimp and Mushroom Risotto, and many more. So go ahead, get cooking, and enjoy every bite!<\/p>\n
\nThis rich and flavorful pasta dish combines succulent shrimp, saut\u00e9ed mushrooms, and a savory garlic butter sauce, all on top of al dente spaghetti.<\/p>\n
Ingredients:<\/strong><\/p>\n – 8 oz spaghetti Instructions:<\/strong><\/p>\n 1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pizza dough (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. In a large skillet, heat olive oil over medium-high. Add shrimp and cook for 2-3 minutes per side or until pink. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pie crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked rice (preferably day-old) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large portobello mushrooms Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat butter in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb large shrimp, peeled and deveined Avocado Cream:<\/strong><\/p>\n – 3 ripe avocados, peeled and pitted Instructions:<\/strong><\/p>\n 1. Preheat a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients:<\/strong><\/p>\n – 1 lb large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 oz linguine pasta Instructions:<\/strong><\/p>\n 1. Cook linguine according to package instructions. Drain and set aside. Ingredients:<\/strong><\/p>\n – 4 medium zucchinis Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Summary: This comforting soup combines the flavors of shrimp, mushrooms, and eggs with a light and clear broth, perfect for a quick and satisfying meal.<\/p>\n Ingredients:<\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/p>\n 1. Heat the oil in a large pot over medium-high heat. Add the garlic and saut\u00e9 until fragrant, about 30 seconds. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/p>\n – 1 (8 oz) package cream cheese, softened Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Get ready to indulge in a culinary delight! This collection of 20 creamy shrimp and mushroom recipes will tantalize your taste buds. From pasta dishes like Garlic Butter Shrimp and Mushroom Pasta, to international inspirations such as Spicy Shrimp and Mushroom Tacos, there’s something for everyone. You’ll also find comforting classics like Creamy Shrimp and Mushroom Risotto, as well as innovative twists on traditional dishes. Whether you’re in the mood for a rich and creamy sauce or a light and zesty flavor, these recipes are sure to please.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to indulge in a culinary delight as we present to you our collection of 20 creamy shrimp and mushroom recipes that will tantalize your taste buds. Whether you’re a seafood lover or just looking for a new twist on classic dishes, this selection has something for everyone. From pasta and risotto to tacos … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":25715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-26119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=26119"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26119\/revisions"}],"predecessor-version":[{"id":26120,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26119\/revisions\/26120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/25715"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=26119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=26119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=26119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 lb large shrimp, peeled and deveined
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 4 cloves garlic, minced
\n– 2 tbsp unsalted butter
\n– 1\/2 cup white wine (optional)
\n– 1 tsp dried parsley
\n– Salt and pepper to taste
\n– Grated Parmesan cheese, for serving<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add garlic; cook 1 minute.
\n3. Add mushrooms; saut\u00e9 3-4 minutes or until tender. Add shrimp; cook 2-3 minutes per side or until pink and cooked through.
\n4. If using white wine, add to the skillet; simmer 1 minute to deglaze.
\n5. Combine cooked spaghetti, mushroom-shrimp mixture, and reserved pasta water. Toss to combine.
\n6. Season with salt, pepper, and parsley. Serve hot, topped with Parmesan cheese.<\/p>\nCreamy Shrimp and Mushroom Risotto<\/h2>\n
\nThis creamy risotto recipe combines succulent shrimp with earthy mushrooms, perfect for a satisfying weeknight dinner. With Arborio rice as the base, this dish is sure to please even the pickiest of eaters.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 8 oz mushrooms (button or cremini), sliced
\n– 1 pound large shrimp, peeled and deveined
\n– 2 cloves garlic, minced
\n– 1\/4 cup white wine (optional)
\n– 1 tablespoon butter
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Add chopped onion and cook until translucent, about 3 minutes.
\n3. Add mushrooms and cook until tender, about 5 minutes.
\n4. Add shrimp and garlic; cook until pink and just cooked through, about 2-3 minutes.
\n5. Add Arborio rice and stir to combine with the vegetable mixture.
\n6. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n7. If using wine, add and cook until absorbed.
\n8. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper.
\n9. Serve immediately.<\/p>\nShrimp and Mushroom Stir-Fry with Soy Sauce<\/h2>\n
\nIn this quick and flavorful recipe, succulent shrimp and earthy mushrooms are stir-fried in a savory soy sauce-based sauce. Serve over steamed rice or noodles for a satisfying meal.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– Chopped green onions and sesame seeds for garnish (optional)<\/p>\n
\n2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from pan and set aside.
\n3. In the same pan, add the remaining 1 tablespoon of oil, garlic, and mushrooms. Cook until mushrooms release their moisture and start to brown, about 4-5 minutes.
\n4. Add soy sauce, oyster sauce (if using), salt, and pepper. Stir-fry for an additional 30 seconds.
\n5. Return the shrimp to the pan and stir-fry until coated with the sauce. Serve hot.<\/p>\nBaked Shrimp and Mushroom Stuffed Bell Peppers<\/h2>\n
\nElevate your dinner game with this flavorful and nutritious recipe that combines succulent shrimp, earthy mushrooms, and crunchy bell peppers. A perfect blend of textures and tastes that’s sure to please!<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon paprika
\n– Salt and pepper, to taste
\n– 1 cup shredded cheddar cheese (optional)<\/p>\n
\n2. Cut off the tops of the bell peppers, removing seeds and membranes. Place in a baking dish.
\n3. In a large skillet, cook shrimp, mushrooms, onion, and garlic until the shrimp are pink and the vegetables are tender.
\n4. Stuff each bell pepper with the shrimp mixture, followed by a sprinkle of paprika and salt.
\n5. Cover the baking dish with aluminum foil and bake for 25 minutes.
\n6. Remove foil and top with shredded cheese (if using). Return to oven for an additional 10-15 minutes or until cheese is melted and bubbly.<\/p>\nShrimp and Mushroom Alfredo Pizza<\/h2>\n
\nElevate your pizza game with this decadent combination of succulent shrimp, earthy mushrooms, and creamy Alfredo sauce.<\/p>\n
\n– 1\/2 cup Alfredo sauce
\n– 1\/2 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 1\/2 cup cooked shrimp, peeled and deveined
\n– 1\/4 cup grated Parmesan cheese
\n– 1 tsp garlic powder
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roll out pizza dough to desired thickness.
\n3. Spread Alfredo sauce over dough, leaving a 1\/4-inch border.
\n4. Top with mushrooms, shrimp, and Parmesan cheese.
\n5. Sprinkle garlic powder and season with salt and pepper.
\n6. Bake for 15-20 minutes or until crust is golden brown.
\n7. Garnish with chopped parsley, if desired.<\/p>\nSpicy Shrimp and Mushroom Tacos<\/h2>\n
\nAdd a flavorful twist to traditional tacos with this spicy shrimp and mushroom recipe. A combination of succulent shrimp, earthy mushrooms, and bold spices creates a deliciously savory dish perfect for any occasion.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– 1\/4 teaspoon cayenne pepper
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Optional toppings: diced avocado, sour cream, cilantro, lime wedges<\/p>\n
\n2. Remove shrimp; add mushrooms to skillet and cook for 4-5 minutes or until tender.
\n3. Add onion, garlic, cumin, smoked paprika, and cayenne pepper to skillet. Cook for an additional minute.
\n4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
\n5. Assemble tacos with cooked shrimp, mushrooms, and desired toppings.<\/p>\nShrimp and Mushroom Coconut Curry<\/h2>\n
\nCoconut milk adds richness and creaminess to this flavorful curry, while shrimp and mushrooms provide a satisfying protein-packed punch. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon ground cumin
\n– 1\/4 teaspoon turmeric
\n– 1 can (14 oz) coconut milk
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add onions and cook until softened, about 3 minutes.
\n3. Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 1 minute.
\n4. Add mushrooms and cook until tender, about 5 minutes.
\n5. Add shrimp and coconut milk. Stir to combine, then reduce heat to low and simmer for 5-7 minutes or until shrimp are pink and cooked through.
\n6. Season with salt and pepper to taste.
\n7. Garnish with chopped cilantro, if desired.<\/p>\nShrimp and Mushroom Quiche with Gruyere Cheese<\/h2>\n
\nA savory quiche packed with succulent shrimp, earthy mushrooms, and creamy Gruy\u00e8re cheese, perfect for brunch or dinner.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons butter
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup grated Gruy\u00e8re cheese
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
\n3. In a large skillet, saut\u00e9 shrimp, mushrooms, butter, onion, and garlic until the shrimp are pink and cooked through.
\n4. In a separate bowl, whisk together Gruy\u00e8re cheese and heavy cream. Pour the mixture over the cooked shrimp mixture.
\n5. Pour the filling into the pie crust and bake for 35-40 minutes or until the quiche is set and golden brown.
\n6. Let cool before serving. Garnish with chopped parsley if desired.<\/p>\nShrimp and Mushroom Fried Rice<\/h2>\n
\nA classic Chinese-inspired dish that combines succulent shrimp and earthy mushrooms with fluffy rice. This simple recipe is perfect for a quick weeknight meal or a satisfying snack.<\/p>\n
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 1\/2 cup large shrimp, peeled and deveined
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Add the mushrooms and cook until they release their moisture and start to brown (3-4 minutes).
\n3. Add the shrimp and cook until pink and fully cooked (1-2 minutes per side).
\n4. Push the shrimp and mushrooms to one side of the pan. Crack in the egg and scramble it until cooked through.
\n5. Mix the egg with the shrimp and mushrooms.
\n6. Add the cooked rice, soy sauce, salt, and pepper. Stir-fry everything together for about 2-3 minutes, breaking up any clumps.
\n7. Taste and adjust seasoning as needed.
\n8. Transfer to a serving platter or individual plates. Garnish with chopped scallions if desired.<\/p>\nShrimp and Mushroom Stuffed Portobello Caps<\/h2>\n
\nA flavorful twist on the classic stuffed mushroom recipe, this dish combines succulent shrimp, savory mushrooms, and creamy cheese within the meaty caps of portobello mushrooms. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 2 tablespoons butter
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup chopped fresh parsley
\n– Salt and pepper to taste
\n– Lemon wedges (optional)<\/p>\n
\n2. Clean the mushroom caps and remove stems.
\n3. In a skillet, saut\u00e9 shrimp, butter, mixed mushrooms, salt, and pepper until the shrimp are pink and cooked through.
\n4. Stuff each mushroom cap with the shrimp mixture, dividing it evenly among the four caps.
\n5. Top each cap with grated cheese and sprinkle with parsley.
\n6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
\n7. Serve warm, garnished with lemon wedges if desired.<\/p>\nShrimp and Mushroom Chowder<\/h2>\n
\nA hearty and flavorful soup that combines the richness of mushrooms with the sweetness of shrimp, perfect for a chilly evening.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons butter
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add garlic and cook for an additional minute.
\n3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
\n4. Add flour and whisk to combine. Cook for 1 minute.
\n5. Gradually add chicken broth and heavy cream, whisking constantly. Bring to a simmer.
\n6. Add shrimp and cook until pink and fully cooked, about 2-3 minutes.
\n7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.<\/p>\nShrimp and Mushroom Scampi with Lemon Butter Sauce<\/h2>\n
\nThis classic Italian-inspired dish combines succulent shrimp and earthy mushrooms in a rich, zesty lemon butter sauce. Perfect for a quick weeknight dinner or special occasion.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons unsalted butter
\n– 2 cloves garlic, minced
\n– 1\/4 cup white wine (optional)
\n– 2 tablespoons freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley or thyme for garnish<\/p>\n
\n2. Add mushrooms and cook until they release their moisture and start browning, about 3-4 minutes.
\n3. Add garlic and cook for an additional minute.
\n4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
\n5. If using white wine, add it to the skillet and simmer for 1 minute.
\n6. Stir in lemon juice and season with salt and pepper to taste.
\n7. Serve immediately, garnished with fresh parsley or thyme.<\/p>\nShrimp and Mushroom Quesadillas with Avocado Cream<\/h2>\n
\nElevate your quesadilla game with these flavorful and creamy bites, packed with succulent shrimp, earthy mushrooms, and a dollop of avocado goodness.<\/p>\n
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh cilantro
\n– 1 lime, juiced
\n– 1 teaspoon olive oil
\n– 2 cups shredded Monterey Jack cheese
\n– 4 large tortillas
\n– Salt and pepper to taste
\n– Avocado cream (see below)<\/p>\n
\n– 1\/2 lime, juiced
\n– 1\/4 cup sour cream<\/p>\n
\n2. Add olive oil, garlic, and mushrooms; cook until tender (3-4 minutes).
\n3. Add shrimp and cook until pink and just cooked through (2-3 minutes).
\n4. Stir in cilantro and lime juice; season with salt and pepper to taste.
\n5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
\n6. Assemble quesadillas by placing cooked shrimp mixture onto one half of the tortilla, then top with cheese and fold.
\n7. Cook quesadillas in the skillet until golden brown (2-3 minutes per side).
\n8. Serve with avocado cream (mix all ingredients together until smooth) and enjoy!<\/p>\nShrimp and Mushroom Carbonara<\/h2>\n
\nA creamy, indulgent twist on the classic Italian dish, this recipe combines succulent shrimp and earthy mushrooms with a rich egg sauce.<\/p>\n
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 4 large eggs
\n– 2 tablespoons unsalted butter
\n– 2 cloves garlic, minced
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
\n3. Add garlic and shrimp; cook for an additional 2-3 minutes or until pink and cooked through.
\n4. In a small bowl, whisk together eggs and Parmesan cheese. Season with salt and pepper to taste.
\n5. Add reserved pasta water to the egg mixture and stir to combine.
\n6. Combine cooked spaghetti, mushroom-shrimp mixture, and egg sauce in a large serving dish. Toss until well coated.<\/p>\nShrimp and Mushroom Pot Pie with Puff Pastry<\/h2>\n
\nA savory and satisfying main course that combines the flavors of succulent shrimp, earthy mushrooms, and flaky puff pastry. This recipe is perfect for a chilly evening or special occasion.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons butter
\n– 1 onion, diced
\n– 1 cup all-purpose flour
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook shrimp and mushrooms in butter until pink and tender; set aside.
\n3. In a separate pan, saut\u00e9 onion and flour until lightly toasted.
\n4. Gradually whisk in chicken broth and heavy cream; bring to a simmer.
\n5. Roll out puff pastry on a floured surface to a 1\/8-inch thickness.
\n6. Spoon the shrimp-mushroom mixture into the center of the pastry, leaving a 1-inch border.
\n7. Brush edges with water, then fold pastry over filling, pressing gently to seal.
\n8. Bake for 25-30 minutes or until golden brown.<\/p>\nShrimp and Mushroom Gumbo<\/h2>\n
\nThis hearty gumbo recipe combines succulent shrimp with earthy mushrooms and aromatic spices for a flavorful one-pot meal. Perfect for a chilly evening or a quick weeknight dinner.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons vegetable oil
\n– 1 medium onion, chopped
\n– 3 stalks celery, chopped
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon paprika
\n– 1\/4 teaspoon cayenne pepper
\n– 1 can (14.5 oz) diced tomatoes
\n– 2 cups fish stock or chicken broth
\n– 2 tablespoons fil\u00e9 powder (optional)
\n– Salt and pepper, to taste
\n– Cooked rice or crusty bread, for serving<\/p>\n
\n2. Add onion, celery, thyme, paprika, and cayenne; cook until vegetables are tender, 5 minutes.
\n3. Add mushrooms; cook until they release their moisture and start to brown, 5-7 minutes.
\n4. Stir in shrimp, diced tomatoes, fish stock or broth, and fil\u00e9 powder (if using); bring to a boil.
\n5. Reduce heat to low; simmer for 10-12 minutes, or until shrimp are pink and cooked through.
\n6. Season with salt and pepper to taste.
\n7. Serve hot over rice or with crusty bread.<\/p>\nShrimp and Mushroom Linguine with White Wine Sauce<\/h2>\n
\nA classic Italian dish gets a boost of flavor with the addition of succulent shrimp and earthy mushrooms, all wrapped up in a rich white wine sauce.<\/p>\n
\n– 1 lb large shrimp, peeled and deveined
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 cloves garlic, minced
\n– 1\/4 cup white wine
\n– 1\/4 cup chicken broth
\n– 2 tbsp olive oil
\n– 2 tbsp butter
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high. Add garlic and saut\u00e9 for 1 minute.
\n3. Add mushrooms and cook until tender, about 3-4 minutes.
\n4. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
\n5. Remove from heat and stir in white wine, chicken broth, and butter until sauce is smooth and creamy. Season with salt and pepper to taste.
\n6. Toss cooked linguine with mushroom and shrimp mixture. Garnish with chopped parsley if desired.
\nCooking Time:<\/strong> 15-20 minutes<\/p>\nShrimp and Mushroom Stuffed Zucchini Boats<\/h2>\n
\nExperience the flavors of the Mediterranean with this simple yet satisfying recipe. Shrimp and mushrooms come together to create a savory filling that’s perfect for zucchini boats.<\/p>\n
\n– 1 pound large shrimp, peeled and deveined
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup grated Parmesan cheese
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cut the zucchinis in half lengthwise and scoop out the insides.
\n3. In a skillet, cook the shrimp and mushrooms in olive oil until pink and tender.
\n4. Add garlic, salt, and pepper to taste. Stir in Parmesan cheese.
\n5. Stuff each zucchini boat with the shrimp-mushroom mixture.
\n6. Place on a baking sheet and bake for 20-25 minutes or until the zucchinis are tender.<\/p>\nShrimp and Mushroom Egg Drop Soup<\/h2>\n
\nShrimp and Mushroom Egg Drop Soup Recipe<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 4 cups chicken broth
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 2 eggs, beaten
\n– Salt and pepper to taste
\n– Fresh parsley or scallions for garnish (optional)<\/p>\n
\n2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
\n3. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes.
\n4. Pour in the chicken broth and bring to a simmer.
\n5. Stir in the beaten eggs and cook until the soup has thickened slightly, about 1-2 minutes.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with parsley or scallions if desired.<\/p>\nShrimp and Mushroom Crostini with Herbed Cream Cheese<\/h2>\n
\nElevate your appetizer game with this simple yet impressive Shrimp and Mushroom Crostini with Herbed Cream Cheese. A flavorful combination of succulent shrimp, earthy mushrooms, and tangy cream cheese on toasted baguette slices is sure to please any crowd.<\/p>\n
\n– 2 tbsp chopped fresh parsley
\n– 1 tsp chopped fresh chives
\n– Salt and pepper to taste
\n– 12 large shrimp, peeled and deveined
\n– 1\/4 cup sliced mushrooms (button or cremini)
\n– 1 baguette, sliced into 1\/4-inch thick rounds
\n– Olive oil for brushing<\/p>\n
\n2. In a medium bowl, mix together cream cheese, parsley, and chives until well combined.
\n3. Arrange baguette slices on a baking sheet and brush with olive oil.
\n4. Top each slice with a spoonful of herbed cream cheese, followed by a shrimp and a few mushroom slices.
\n5. Bake for 10-12 minutes or until the cheese is lightly browned and the shrimp are pink and cooked through.
\n6. Serve warm and enjoy!<\/p>\nSummary<\/h2>\n