Creamy Shrimp Pasta with Mushrooms is a hearty, no-angst pasta dish loaded with plump Gulf shrimp, Creole seasonings, tomatoes, and mushrooms in a rich cream sauce. It’s easy enough for a relaxed weekend meal, yet polished enough to serve when company’s at the table.
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Revision Notice: Originally published in June 2017, this article has been republished with updated step-by-step photos and improved instructional clarity. The recipe itself has not changed; the instructions and notes have been refined to make the process easier to follow, especially for novice cooks.
Shrimp, Pasta, and a Creole Touch
This creamy shrimp pasta is rooted in South Louisiana cooking, where Creole and Cajun cooks make the most of fresh Gulf shrimp and simple, flavorful ingredients. Pasta came to the region with Sicilian immigrants in the early 1900s, and pairing it with shrimp, tomatoes, and Creole seasonings was bound to happen. The recipe comes together quickly and is very forgiving—as long as you watch two things: don’t overcook the shrimp, and cook the pasta just until al dente. Tender shrimp and pasta with a slight bite are what make this dish creamy, satisfying, and worth repeating.
Here's What You Need
Key ingredients for this recipe:
Ingredient Notes
- Shrimp: Medium-to large-sized shrimp are perfect for this recipe. Use fresh Gulf shrimp if available, but frozen shrimp also work well. Substitute: crawfish tails (cook similarly) or diced white-meat chicken.
- Mushrooms: Baby bellas (cremini) give deep flavor; white mushrooms are slightly milder. Both work well in this recipe. Substitute: sliced portobello, or a mix of mushrooms. You can also leave the mushrooms out if you’d prefer.
- Tomatoes: I usually use canned diced tomatoes, but whole tomatoes (chopped) also work. Drain well so the sauce doesn’t get watery. Ripe, fresh tomatoes are very good in this recipe.
- Cream: This gives the recipe a smooth richness, perfect in pasta. Heavy cream is most stable for simmering and gives the best texture, while half-and-half will be thinner and less rich; keep the heat gentle so the milk fats don't separate.
- Sources of Salt: This recipe was developed using Le Bon Papa Creole Seasoning, a salt-free and no-MSG all-purpose Creole or Cajun seasoning. If you use a seasoning that contains salt, cut back on added salt. Other sources of salt could be the pasta cooking water, butter, and Parmesan cheese.
- Pasta: Use a pasta that holds sauce and gives a good bite with the shrimp and mushrooms. Farfalle (bow-tie) is my first choice, followed by rotini. Long pastas like fettuccine, linguine, or tagliatelle also work well. Penne works, but can feel a bit heavy in this dish.
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I use Farfalle, but you can use any of these:
Lagniappe Tip: Use medium to large shrimp so they don’t get lost among the pasta and mushrooms. If buying shrimp with heads or shells on, plan to buy extra—you’ll need more to end up with 1 pound of peeled shrimp meat:
- Heads and shells on: buy 1¾ to 2 pounds
- Shells on, heads off: buy about 1½ pounds.
Do shrimp sizes confuse you? Read my article What Size Shrimp Do I Need?
Bonus: Save the shells and heads—freeze them in an airtight bag and use them later to make shrimp stock.
Cookware
You won't need anything fancy to make this recipe, just a few reliable kitchen basics. A large skillet or sauté pan is essential so the shrimp cook quickly and the sauce has room to reduce without crowding. A stockpot for boiling pasta, a colander for draining, and a set of measuring cups and spoons will keep things on track. A sharp chef’s knife, cutting board, and a couple of prep bowls make mise en place easy, which is especially helpful since this dish comes together fast.
Hints and Tips (FAQ)
This recipe is best served fresh, but you can make parts of it in advance to save time: Prep ahead (best option): Clean and season the shrimp, slice the vegetables, measure the ingredients, and cook the pasta al dente. Store everything separately in the refrigerator for up to 24 hours. Sauce ahead (okay, not ideal): You can make the sauce without the shrimp and pasta up to 1 day ahead. Reheat gently, then cook the shrimp and add pasta just before serving. Fully made ahead (not recommended): Cream sauces thicken, and shrimp overcook when reheated, so making the entire dish in advance shows a noticeable drop in texture.
Add shrimp at high heat and cook just until they start turning pink and firm. They finish quickly, especially once cream is added.
Yes. Thaw first (overnight in the fridge or under cold running water), pat very dry, then season and cook as written.
Stir in a splash of reserved pasta water, a tablespoon at a time, until the sauce loosens and coats the pasta again.
Simmer a little longer on low heat, stirring often, until it lightly thickens, but don't bring it to a hard boil.
Here's What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise en Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used. When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Mise en Place, at a Glance
- Cook pasta al dente according to package directions; drain (do not rinse); Reserve about ¼ cup pasta cooking liquid, return pasta to the pot, and set aside.
- Peel and devein the shrimp (if needed). Rinse under cold water, pat dry, and place in a bowl; Season with Creole seasoning; set aside.
- Slice the onion into crescents, slice the mushrooms, and chop the garlic; place each ingredient in separate prep bowls.
- Drain canned tomatoes, or peel, seed, and chop fresh tomatoes (if using).
- Measure the Creole seasoning, kosher salt, and black pepper into a small prep bowl.
- Cut the butter into tablespoons.
- Measure the heavy cream into a measuring cup.
- Open another beer, your mise en place is complete, and you are ready to cook!
Build a flavor foundation
What happens in this step? The flavor foundation is created by sautéing onions, mushrooms, tomatoes, and the aromatics in butter.
Finish with shrimp, cream, and pasta
What happens in this step? Add shrimp, then butter and cream to build a quick, rich sauce. Finish by folding in the pasta until everything is coated.
Lagniappe Tip: This is where mise en place really pays off. Shrimp cook fast, so having everything prepped lets you add ingredients on time and avoid overcooking. The result is better flavor, better texture—and no hair-on-fire moments at the stove.
Lagniappe Tip: Add the pasta to the sauce a little at a time. Stop when the pasta is well coated and the dish looks creamy, not dry. You may not use all of the pasta you cooked. Taste, then adjust salt and seasoning as needed before serving.
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Serving Suggestions
Serve with a crisp salad (Sensation Salad is perfect) to cut the richness. Add a simple green side: roasted asparagus, green beans, or sautéed veggies. Bread option: warm French bread or garlic bread for swiping the sauce. Optional finish: extra Parmesan/Romano at the table and a pinch of Creole seasoning for those who like it bolder.
Looking for something to have on the "side"? Check out these ideas from Sweet Daddy D:
Leftover Tips
Leftover Creamy Pasta with Shrimp can be stored in the refrigerator for 3 to 4 days and in the freezer for up to 6 months, if stored properly. Allow the leftovers to cool slightly within 2 hours of cooking. Store in an airtight container or freezer-safe container. Neither pasta nor cream loves to be frozen, but mixed, it should be fine. Thaw in the fridge overnight.
Reheating: Reheat slowly on the stove top in a saucepan over medium heat; add a touch of water or cream if needed. It can also be heated in the microwave in short bursts of 30 seconds, stirring well in between. Be careful not to heat it too fast or overheat it, as the pasta will become mushy and the shrimp will become rubbery.
Lagniappe Tip: Cool any unused pasta completely before storing; lightly coat it with a small drizzle of olive oil (just enough to prevent sticking); store it in an airtight container or zip-lock freezer bag; refrigerate for up to 3–4 days. To reheat: Drop the pasta into boiling water for 30–60 seconds, or reheat gently in a pan with a splash of water or sauce. This brings it back to life without overcooking.
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Yeah You Right!
Recipe
Creamy Shrimp Pasta with Mushrooms
Here's What You Need
- 12 ounces Bow-tie pasta Cooked as directed on box
- 1 pound medium to large shrimp
- 2 tablespoons olive oil
- 4 tablespoons Butter in-all
- 2 cups yellow onion 1 medium onion-sliced in half moons
- 11/2 cups Baby bella or white mushrooms Sliced
- 1 ½ tablespoon garlic About 3 cloves-chopped
- 1 ½ cups diced tomatoes 1 10.5 ounce can-drained
- 1 ½ cups Heavy Cream
- 1 tablespoon Creole seasoning plus some for the shrimp
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup parmesan cheese grated
Here's What You Do
Mise en place
- Measure and stage all ingredients: pasta, shrimp, oil, butter, onions, mushrooms, garlic, diced tomatoes (draining), cream, Creole seasoning, salt, pepper, and Parmesan.
- Cook the bow-tie pasta in salted water until al dente. Reserve about ¼ cup of pasta cooking liquid. Drain pasta and return it to the pot.
- Peel and devein the shrimp if needed. Rinse under cold water and pat dry with paper towels.
- Place shrimp in a bowl and toss with a couple of teaspoons of Creole seasoning until evenly coated.
- Slice the onion into half-moon crescents. Slice the mushrooms. Chop the garlic. Measure remaining seasonings and cream.
To prepare the dish
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until bubbling.
- Add the sliced onions to the skillet and sauté for a couple of minutes, stirring occasionally.
- Add the sliced mushrooms to the skillet. Continue sautéing until mushrooms begin to brown, about 5 minutes.
- Add the garlic, remaining Creole seasoning, kosher salt, and black pepper to the skillet. Stir and sauté until fragrant, about 1 to 2 minutes.
- Add the drained diced tomatoes to the skillet. Stir well and sauté for 2 to 3 minutes.
- Increase the heat to high. Add the seasoned shrimp to the skillet and toss to combine.
- Sauté shrimp until they just begin to turn pink, about 2 minutes.
- Add the remaining 2 tablespoons of butter to the skillet and stir until melted.
- Pour in the heavy cream and stir to combine. Bring the sauce to a heavy simmer.
- Reduce the heat to a low simmer and allow the sauce to thicken for about 3 minutes, keeping it loose and saucy.
- Add the reserved pasta cooking liquid to the cooked pasta and stir to loosen.
- Add about half of the pasta to the skillet and mix until coated with sauce.
- Add additional pasta gradually, stirring, until the desired sauce-to-pasta ratio is reached.
- Remove skillet from heat. Taste and adjust seasoning if needed.
- Serve immediately, finished with grated Parmesan or Romano cheese.
Recipe Notes
Shrimp substitutes: You may substitute white meat chicken (cut into small cubes) or crawfish tails.
Tomatoes: Use canned or fresh tomatoes. Drain canned tomatoes well. If using fresh tomatoes, peel, seed, and chop them before adding to the skillet.
Pasta choices: Use any pasta that holds sauce. Bow-tie pasta (farfalle) works well, as does rotini, fettuccine, linguine, or tagliatelle. Cook pasta al dente so it doesn’t overcook once mixed with the sauce.
Storage and reheating: Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth. This dish can also be frozen for up to 6 months. Thaw overnight in the refrigerator before reheating, stirring as it warms to prevent the sauce from separating.
Serving ideas: This pasta pairs well with a Sensation Salad and simple vegetable sides such as green beans, roasted asparagus, or squash casserole.
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Peggy Faucheaux
Question: I’ve got a lactose intolerant daughter living with me. What can I substitute for the heavy cream in your Shrimp and pasta in cream sauce recipe?
Looking forward to trying this recipe. Thank you.
Sweet Daddy D
Hi Peggy, try some lactose-free heavy cream like the Silk Brand. Coconut Cream or Almond Cream will also work. You could use coconut or almond milk if you can't find the cream. You may have to add it slowly until you get the consistency you want, but there are definitely options. Let mw know what you end up using.
Jacky N
Awesome!
Sweet Daddy D
Aw, thanks, Jacky N. Thanks for trying my recipe and so glad you liked it.
Giselle
My husband loved it. After reading the comments, I eliminated the salt as our creole seasoning is salty to begin with. I used spaghettini because that is what we had. I also added a few drops of Scotch Bonnet sauce for a little heat. Lastly, I added the grated parmesan to the sauce at the end rather than sprinkling on top. It made the sauce delicious!!!! Thank you!!!
Sweet Daddy D
Thanks, Giselle. I appreciate you giving my recipe a try and so glad you guys loved it. I like the way you made it your own, that's what it's all about. Enjoy!
Lisa
I tried it. It came out horribly salty. I made a few mistakes in preparing it. I didn't read far enough in each step. I didn't reserve a 1/4 cup of the pasta water. I used Tony Cachere's Cajun Seasoning and should have cut out the additional salt everywhere else in the recipe. I will try it again. I think it will come out much better next time.
Sweet Daddy D
Hey Lisa, thanks for reaching out, I hope you give it another try. The parmesan cheese can be a little salty also but the Tony C's is a ton of salt, that is why I don't use it and recommend Le Bon Papa Creole Seasoning. Give me a shout when you try it again.
David Churchill
This was a very quick and easy meal to make. My box of pasta was a little bigger than you called for so I used the whole pint of heavy cream. Worked out great and everyone enjoyed it. Thanks again, now heading back to recipes to find another one to try.
Sweet Daddy D
Thanks, David, I appreciate you giving the recipe a try and am so glad you liked it. Thanks for the feedback!
Sweet Daddy D
Thanks, David. I appreciate you trying the recipe and am so glad you liked it. Thanks for reaching out!
Lisa
I have not tried the recipe yet but wondered if cream of mushroom could be used instead of heavy cream?
Sweet Daddy D
Hi Lisa, thanks for reaching out. The honest answer is "I don't know". I rarely, if ever, use a can of condensed cream soup (mushroom, chicken, celery, etc) in my recipes. The main reason that I limit processed ingredients whenever possible is to control the flavor profile. Processed ingredients usually contain other ingredients (like MSG, salt, soy, modified ingredients) that we can't control; these may impact the flavor and the nutritional values of the final recipe. Sometimes it takes a little longer using individual ingredients, but I think it's worth it. In this recipe, there is only 1 1/2 cup of heavy cream, so I don't see where it would save much time. In a recipe that calls for a bechamel sauce with mushrooms added, it may save some time to substitute a creamed soup. I probably still would not do it, but that's me. (My mother's tuna casserole recipe from when I was a child is the main exception. It used cream of mushroom soup and I wouldn't have that any other way!). All that being said, you certainly can substitute cream of mushroom soup for the heavy cream if that's what you want to do. Having never done it, I do not know how it will affect the flavor profile or the consistency of the dish. I would recommend adding it at the time you would otherwise add the cream. Mix all the ingredients thoroughly. Pay attention to how thick the sauce becomes. You want it to coat the pasta. If it looks too thick, add a touch of milk, cream, chicken stock, or water. Not a lot, a little at a time until you have the consistency you want. If it's too thin, let it simmer uncovered for a bit while it thickens. Let me know if you give it a try and how it turns out. Again, thanks for the question!
Erin
This was so good! Definitely making this again.
Sweet Daddy D
Thanks for giving it a try, Erin. Glad you liked it!
Kendra Jacoby
This is one of our favorite recipes!! My adult kids commented that is was better than going to a restaurant!
Sweet Daddy D
Yeah you right, Kendra! Thanks for giving it a try.
Lisa Creuzer
You had me with the beer. It was delicious. The dish was as well. My whole family asked me to make it again soon. I didn't have Cajun seasoning so I made my own from another recipe. Thank you!
Sweet Daddy D
Yeah you right, Lisa. Thanks for the kind words, always great when the family likes it!
Lisa Creuzer
Yeah, you right! I made it for a third time. The only things I changed was I doubled the amount of shrimp because I feed 5 hungry people. I also added a bit of green pepper with the onions and a diced tomato can with little green peppers and onions in it too. I still use cajun seasoning now with a lot more things. Thanks again!
Sweet Daddy D
Thanks, Lisa, I'm glad your family and you are enjoying the Creamy Shrimp Pasta. I love how you are making it your own. Yeah You Right!
St
So delicious 🤤
Sweet Daddy D
Yeah you right!