Tagliatelles with shrimp and creamy mushroom sauce, a simple and flavorful dish that comes together quickly, perfect for a comforting weeknight meal or a casual dinner with friends. Pasta coated in a rich, smooth, and well-balanced sauce that everyone will enjoy.
Shrimp tagliatelle is one of those dishes I make very often, especially on evenings when I’m short on time or inspiration. Easy and quick to prepare, it’s perfect for a comforting dinner without any fuss. Today, I’m sharing a particularly flavorful version, served with a creamy mushroom sauce and finished with a touch of pesto.
If you enjoy fettuccine Alfredo, you’ll love this shrimp variation. The sauce is rich and creamy, the mushrooms add depth, and the shrimp pair beautifully with homemade pesto, which I especially like to use in sauces.
At home, the pasta dishes I make most often are spaghetti bolognese, cannelloni, as well as shrimp tagliatelle or creamy chicken pasta. Simple, quick, and full of flavor, these recipes are perfect for everyday meals.
Table of Contents
A few Notes About the Ingredients
Tagliatelle: Use dried or fresh tagliatelle, depending on what you have on hand. You can also substitute them with fettuccine, linguine, penne, or any other type of long or short pasta.
Button Mushrooms: Fresh mushrooms are preferred for better flavor and texture. If needed, frozen mushrooms work well, and as a last resort, canned mushrooms can be used, as long as they are well drained.
Shrimp: Pink or brown shrimp can be used, either raw or pre-cooked. If using raw shrimp, make sure they are properly peeled and deveined. Frozen shrimp work very well too once thawed.
Pesto: Ideally homemade with fresh basil, garlic, pine nuts, Parmesan, and olive oil. A good-quality store-bought pesto works perfectly if you’re short on time.
Grated Parmesan (optional): It adds extra flavor and creaminess to the sauce, but it can be replaced with grated Gruyère, Edam, or simply omitted for a lighter version.
Ingredients:
Note: You’ll find the printable recipe card at the end of the article.
For 2 servings
- 250 g tagliatelle (9 oz)
- 1 large onion
- 2 garlic cloves
- 200 g mushrooms (7 oz)
- 25 large shrimp
- 1 heaping tablespoon pesto
- 2 tablespoons olive oil
- 2 teaspoons sesame oil (optional)
- 1 teaspoon oyster sauce (optional)
- Salt and pepper
- 200 ml heavy cream (6.8 fl oz)
- 50 g Parmesan cheese (1.8 oz)
How to Make Shrimp Tagliatelle
Prepare the shrimp and mushroom sauce
1. Wash the mushrooms, drain them well, then slice them.
2. Finely chop the onion and garlic.
3. Sauté the onion and garlic in a pan with the olive oil.
4. Add the mushrooms once the onion becomes translucent.
5. Cook over medium heat until the mushrooms are almost tender.
6. Add a little water if the sauce looks too thick.
7. Add the shrimp and cook for about 10 minutes.
8. Add the sesame oil and oyster sauce, then season with salt and pepper to taste.
9. Add the cream just before serving and once the tagliatelle are cooked. Let it simmer for a few minutes until the sauce thickens.
10. Add the pesto and mix well.
Creamy mushroom and shrimp sauce
Cooking Tagliatelle
1. Cook the tagliatelle in a large pot of boiling salted water, following the package instructions.
2. Drain the pasta, then add it directly to the pan with the sauce. Gently toss to coat the pasta evenly, then divide between two plates.
It’s also possible to plate the tagliatelle directly and spoon the creamy mushroom and shrimp sauce over the top.
3. Sprinkle with grated Parmesan, add a teaspoon of pesto, and garnish with a fresh basil leaf.
This recipe is perfect for a quick and flavorful weeknight dinner.
FAQ: Tips and Tricks
How much pasta per person?
Plan on about 100 to 125 g of dried pasta per person (3.5 to 4.5 oz). Adjusting the quantities helps avoid food waste. If you have leftovers, they keep well in the refrigerator and can easily be reheated in the microwave or in a saucepan.
Can I use a different type of pasta?
Absolutely. This creamy mushroom and shrimp sauce pairs perfectly with spaghetti, fusilli, penne, linguine, or any other pasta shape you enjoy.
How to cook tagliatelle properly
Following the package instructions is essential, but here are a few helpful guidelines:
For 100 g of pasta (3.5 oz), use 1 liter of water (34 fl oz) and 10 g of salt ( 2 teaspoons).
Bring a large pot of salted water to a rolling boil.
Once the water is boiling, add the pasta and stir immediately.
For al dente pasta, cook for about 8 minutes after the water returns to a boil. For softer pasta, extend the cooking time to 10 minutes.
Tagliatelle with shrimp and creamy mushroom sauce
INGREDIENTS
- 250 g tagliatelle
- 1 large onion
- 2 garlic cloves
- 200 g mushrooms
- 25 large shrimp
- 1 heaping tablespoon pesto
- 2 tablespoons olive oil
- 2 teaspoons sesame oil optional
- 1 teaspoon oyster sauce optional
- Salt and pepper
- 200 ml heavy cream
- 50 g Parmesan cheese
PREPARATION
Prepare the shrimp and mushroom sauce
- Wash the mushrooms, drain them well, then slice them.
- Finely chop the onion and garlic.
- Sauté the onion and garlic in a pan with the olive oil.
- Add the mushrooms once the onion becomes translucent.
- Cook over medium heat until the mushrooms are almost tender.
- Add a little water if the sauce looks too thick.
- Add the shrimp and cook for about 10 minutes.
- Add the sesame oil and oyster sauce, then season with salt and pepper to taste.
- Add the cream just before serving and once the tagliatelle are cooked. Let it simmer for a few minutes until the sauce thickens.
- Add the pesto and mix well.
Cooking Tagliatelle
- Cook the tagliatelle in a large pot of boiling salted water, following the package instructions.
- Drain the pasta, then add it directly to the pan with the sauce. Gently toss to coat the pasta evenly, then divide between two plates.
- It’s also possible to plate the tagliatelle directly and spoon the creamy mushroom and shrimp sauce over the top.
- Sprinkle with grated Parmesan, add a teaspoon of pesto, and garnish with a fresh basil leaf.
- This recipe is perfect for a quick and flavorful weeknight dinner.
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