Enjoy a hearty yet light pasta dish with this Shrimp Mushroom Pasta recipe. Combine juicy shrimp with earthy mushrooms to create a savory pairing that shines against a light tomato sauce. Toss everything together with starchy pasta water to coat each strand perfectly, giving you a comforting meal that feels fresh and satisfying. Add a couple more shrimp pasta recipes to your collection with my Bruschetta Shrimp Pasta and Pasta Arrabiata with Shrimp recipe.
Change things up by using cooked shrimp in a salad with my Swedish Shrimp Salad or Apple Almond Shrimp Salad. If you have batter shrimp handy, then you definitely want to try my Bam Bam Shrimp Pasta Salad recipe!
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Ingredients
Find below the list of ingredients for my Shrimp Mushroom Pasta recipe.
- Pasta
- Frozen Raw Shrimp (31-40)
- Olive Oil ( for cooking)
- Cremini Mushrooms
- Yellow Onion
- Garlic Cloves
- Tomato Paste
- Old Bay Seasoning
- Pasta Water
- Grated Parmesan (for garnish)
- Fresh Parsley (for garnish)
See recipe card for quantities.
Substitutions and Variations
Ingredient Substitutions
- Shrimp → Use scallops, diced chicken breast, smoked salmon, or tofu/chickpeas for a vegetarian protein.
- Fettuccine Pasta → Replace with linguine, spaghetti, penne, or gluten-free pasta.
- Cremini Mushrooms → Swap with white button, shiitake, oyster, or portobello mushrooms.
- Yellow Onion → Use shallots, leeks, or red onion for a slightly different flavor.
- Garlic → Substitute with roasted garlic for a sweeter flavor or garlic powder in a pinch.
- Tomato Paste → Replace with canned crushed tomatoes, sun-dried tomatoes, or roasted red peppers for a twist.
- Old Bay Seasoning → Swap with Cajun seasoning, Italian seasoning, smoked paprika, or chili flakes for spice.
- Pasta Water → Use chicken broth, vegetable broth, or a splash of white wine if you forget to save the water.
- Parmesan Cheese → Try Pecorino Romano, Grana Padano, or a dairy-free Parmesan substitute.
- Parsley → Replace with fresh basil, oregano, or chives for garnish.
Recipe Variations
- Creamy Version → Stir in ½ cup heavy cream or a spoonful of mascarpone with the pasta water for a silky sauce.
- Spicy Kick → Add red chili flakes, Calabrian chili paste, or a dash of hot sauce.
- Veggie Boost → Toss in baby spinach, kale, zucchini, or roasted bell peppers.
- Mediterranean Twist → Add olives, capers, sun-dried tomatoes, and finish with crumbled feta.
- Seafood Lovers → Mix shrimp with mussels, clams, or calamari for a mixed seafood pasta.
- Rustic Style → Swap fettuccine for short pasta (rigatoni or penne) and make the sauce chunkier with diced tomatoes.
- Light & Fresh → Add lemon zest and extra parsley for brightness instead of cheese.
- Cheesy Comfort → Top with mozzarella or provolone, then broil briefly for a melty pasta bake.
How to Peel Frozen Shrimp
- Thaw the shrimp – Place the frozen shrimp in a bowl of cold water for 10–15 minutes, or until they are just soft enough to handle. Drain well.
- Peel and clean – Hold the shrimp by the tail and gently pull off the shell starting at the legs. If needed, remove the vein by running a small knife along the back and rinsing under cold water.
How to make Shrimp Mushroom Pasta
Before starting to cook the dish, you want to make sure that your veggies are prepped in order for the cooking process to go smoothly.
- Mince the garlic cloves, and dice the onion finely. Slice the mushrooms and keep them separate.
- Bring a large pot of water to a boil. Salt the water and add the pasta. Turn the heat down to a simmer and cook as per the directions on the packaging, or al dente.
- Place a large frying pan on medium heat and drizzle in the olive oil. Add in the prepared onion. Cook until translucent and then add the garlic and mushrooms. Keep cooking until the mushrooms have reduced.
- Push the cooked veggies to one side of the pan. Drizzle in a little more olive oil on the cleared side and add the thawed raw shrimp. Cook full and then stir in with the veggies.
5. Add the tomato paste and Old Bay seasoning to the frying pan, stir to combine. Use a ladle to add some of the pasta water into the frying pan, 1 cup at a time. Bring to a simmer and cook until sauce reaches a desired consistency.
6. Add the cooked pasta to the frying pan and stir it around until well coated in the sauce. Pour in a touch more pasta water if it gets too dry. Serve with grated parmesan and chopped fresh parsley.
Storage
Store the Shrimp Mushroom Pasta in an airtight container in the refrigerator for up to 2–3 days. Allow it to cool before sealing to avoid excess moisture. Reheat gently on the stovetop with a splash of water, broth, or extra sauce to loosen it up, or warm in the microwave, stirring halfway through. Freeze leftovers in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Recipe
Shrimp Mushroom Pasta
Ingredients
- 340 grams Raw Frozen Shrimp
- 200 grams Fettuccini Pasta 4 portions
- 10 pieces Cremini Mushrooms sliced
- 6 cloves Garlic finely minced
- 1 medium Yellow Onion finely diced
- 2 tablespoon Tomato Paste
- 1 teaspoon Old Bay Seasoning
- 1 cup Pasta Water to make a sauce
- ¼ cup Grated Parmesan Cheese for garnish
- 2 tablespoon Fresh Parsley for garnish
Instructions
Thaw and peel the shrimp
- Place the frozen shrimp in a bowl of cold water for 10–15 minutes, or until they are just soft enough to handle. Drain well.340 grams Raw Frozen Shrimp
- Hold the shrimp by the tail and gently pull off the shell starting at the legs. If needed, remove the vein by running a small knife along the back and rinsing under cold water.
Cook the Sauce
- Before starting to cook the dish, you want to make sure that your veggies are prepped in order for the cooking process to go smoothly.
- Mince the garlic cloves, and dice the onion finely. Slice the mushrooms and keep them separate.10 pieces Cremini Mushrooms, 6 cloves Garlic, 1 medium Yellow Onion
- Bring a large pot of water to a boil. Salt the water and add the pasta. Turn the heat down to a simmer and cook as per the directions on the packaging, or al dente.200 grams Fettuccini Pasta
- Place a large frying pan on medium heat and drizzle in the olive oil. Add in the prepared onion. Cook until translucent and then add the garlic and mushrooms. Keep cooking until the mushrooms have reduced.
- Push the cooked veggies to one side of the pan. Drizzle in a little more olive oil on the cleared side and add the thawed raw shrimp. Cook full and then stir in with the veggies.
- Add the tomato paste and Old Bay seasoning to the frying pan, stir to combine. Use a ladle to add some of the pasta water into the frying pan, 1 cup at a time. Bring to a simmer and cook until sauce reaches a desired consistency.2 tablespoon Tomato Paste, 1 teaspoon Old Bay Seasoning, 1 cup Pasta Water
- Add the cooked pasta to the frying pan and stir it around until well coated in the sauce. Pour in a touch more pasta water if it gets too dry. Serve with grated parmesan and chopped fresh parsley.¼ cup Grated Parmesan Cheese, 2 tablespoon Fresh Parsley
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