Shrimp And Mushrooms In Garlic Bisque Sauce Recipe

Prepare ingredients

Bring a large pot of salted water to a boil for pasta. Rinse shrimp and pat dry with paper towels. Slice mushrooms, finely chop shallot, mince garlic, and chop parsley. If using broccoli, cut into 1- to 2-inch florets.

Cook pasta according to package directions until just al dente. Reserve 1 cup of the pasta cooking water, then drain pasta and set aside.

If serving with broccoli: 2–3 minutes before the pasta is done, add broccoli florets to the boiling pasta water and cook until bright green and just tender. Drain with pasta. If using spinach: you will sauté it separately in the same pan as the shrimp (see below).

In a large wide skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the shrimp in a single layer, sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear shrimp 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon butter. Add the sliced mushrooms and a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until mushrooms release their liquid and start to brown. Push mushrooms to the side.

Add the chopped shallot and cook 1–2 minutes until softened, then add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Stir in 1 tablespoon tomato paste and cook 30–45 seconds to remove raw flavor. Pour in 1 tablespoon white wine (or substitute broth) to deglaze the pan, scraping up any browned bits.

Add 1 cup low-sodium chicken broth and bring to a simmer, scraping up any browned bits from the pan. Reduce heat to medium-low and stir in 1 cup heavy cream. Add 1/2 teaspoon dried thyme (or 1 tsp Italian seasoning), 1/4 teaspoon crushed red pepper flakes (optional), remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Simmer gently 3–4 minutes until the sauce slightly thickens.

Whisk in 1 tablespoon grated Parmesan and 1 teaspoon fresh lemon juice. Taste and adjust seasoning as needed.

Return cooked shrimp (and any accumulated juices) to the skillet along with the sautéed mushrooms. If using spinach instead of broccoli: add 2 cups fresh spinach now and cook 1–2 minutes until wilted and incorporated into the sauce.

Add the drained pasta to the skillet (or combine pasta and sauce in the pasta pot). Toss gently to coat, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen and emulsify the sauce (use up to the reserved 1 cup to reach desired consistency). Cook together 1–2 minutes so pasta absorbs some sauce.

Stir in chopped parsley and remove from heat. Adjust seasoning with more salt, pepper, or lemon juice to brighten if desired.

Divide pasta among plates, spooning extra shrimp and mushrooms on top. Garnish with additional grated Parmesan, chopped parsley, and a light drizzle of olive oil. Serve immediately.