Mushroom Shrimp Pasta

Mushroom shrimp pasta with a creamy red pesto sauce. In just 30 minutes, browned mushrooms, succulent shrimp and crispy pancetta meld together, offering a delightful fusion of textures and flavors. Prepare to be surprised by this irresistible dish, it’s sure to leave you wanting more!

You may also want to check out other shrimp pasta recipes like Creamy shrimp pasta, Spicy shrimp pasta or Tomato arugula shrimp spaghetti. And, don’t forget mushrooms, they go amazingly well with pasta, as in this Mushroom pasta with sun-dried tomatoes or Alfredo pasta with mushrooms.

How to make a restaurant-quality shrimp pasta

One of the best ways to cook and enjoy shrimp is in a luscious creamy sauce with pasta. The shrimp are seared in pancetta fat, infusing them with rich flavor, and then the mushrooms are browned in the same fat to soak up all the tasty released flavors.

To bring it all together, we toss everything with red pesto and a touch of cream. To create more sauce and add a glossy touch, we add a generous splash of pasta cooking water. The combination of these ingredients and cooking method makes this dish comparable to any fancy restaurant-style pasta.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!

Why you’ll love this red pesto shrimp pasta with mushrooms

This simple dish boasts bold, fresh flavors and comes together quickly for an unforgettable dinner. It’s fabulous on many levels: Italian-style, simple yet layered with flavor. It’s a unique surf and turf, with the turf represented by mushrooms and bacon.

The addition of sun-dried tomato pesto isn’t just an extra ingredient, it’s an integral part of the dish that seamlessly blends into the sauce. The pesto not only makes this dish explode with flavor but also adds a vibrant splash of color. This recipe is truly a winner!

Mushroom shrimp pasta ingredients

• Pasta: I chose tagliatelle, but you can use any of your favorite shapes, whether it’s a short pasta variety or long noodles.
• Pancetta: Adds a crispy touch and a deliciously salty flavor. You can substitute pancetta with bacon or leave it out entirely. If you omit it, be sure to add a little salt to the mushrooms.
• Shrimp: I used jumbo shrimp for their rich flavor and impressive presentation.
• Mushrooms: Brown mushrooms are the mainstay of this recipe. You can also mix in some cremini or shiitake mushrooms.
• Red Pesto: Made with sun-dried tomatoes, Parmesan, and only a small amount of basil. You can use store-bought or make it at home. Here’s one of my favorite recipes.
• Onion and Garlic: Fresh garlic and onion are essential for this pasta sauce.
• Cream: Opt for heavy cream for the best luxurious texture. You can also use 20% fat cream as an alternative, or soy cream for a lactose-free version.
• Seasoning: A simple blend of salt, black pepper and dried thyme.
• Herbs: Fresh parsley or basil adds a ton of flavor to this dish. Dried herbs won’t impart the same fresh taste.

How to peel shrimp

If you purchased shrimp still in their shells, you will need to peel and devein them before cooking.

1. Peel the Shrimp: Use a sharp knife to cut down the back of the shrimp. Then, loosen the sides from the shell with your fingers. Once the sides are loosened, the legs should slip off easily.
2. Remove the Tail: You can remove the tail by pulling it off the shrimp. If you want to keep the tail attached, pinch the tail and then tear the shell off at the first joint.
3. Devein the Shrimp: Remove the vein along the back if it’s present.

Transfer the shrimp to a plate lined with paper towels. If you plan to cook them immediately, set them aside. Otherwise, cover and refrigerate for up to one day.

Quick tip: Frozen shrimp can be thawed quickly by placing them under cold running water.

Helpful tips

• Serve this dish with some crusty bread or garlic bread and a leafy salad sprinkled with olive oil and balsamic vinegar.
• You can substitute the shrimp with chunks of salmon for a different seafood twist.
• For added depth, consider adding spinach to the sauce.

Storage

• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a nonstick skillet or pan over medium until heated through. Add a splash of water to thin out the sauce if needed.