Shrimp and Mushroom Angel Hair Pasta

Shrimp and Mushroom Angel Hair Pasta

10

"This dish is highlighted by shrimp and mushrooms sauteed in port wine and a creamy garlic sauce over angel hair pasta. Delicious! Enjoy with your favorite wine, tossed green salad, and garlic bread, if desired."

Ingredients

35 m servings 704 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  2. In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.
  3. In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside.
  4. In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens.
  5. Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.

Reviews

10
  1. 12 Ratings

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Most helpful

This recipe is very good. I made a low fat version--used low fat marg. and evap. milk. Skipped the mushroom and shallots and sugar. My sauce was pretty thin though because of the evap. milk. ...

Most helpful critical

I gave it three stars for potential. ALthough the combination of ingredients have potential, the directions are not very well worded. Don't cook the pasta first because the sauce takes about 30 ...

I gave it three stars for potential. ALthough the combination of ingredients have potential, the directions are not very well worded. Don't cook the pasta first because the sauce takes about 30 ...

This recipe is very good. I made a low fat version--used low fat marg. and evap. milk. Skipped the mushroom and shallots and sugar. My sauce was pretty thin though because of the evap. milk. ...

There are many better shrimp and mushroom pasta dishes. I tried this, but found the combination of port wine, white wine and cream was strange and not particularly appetizing.

The only modification I made was to saute the garlic w/the shrimp rather than add it at the end. We also served it w/parmesan cheese on top. It was very good. I followed the recipe just as it sa...

I made this recipe after asking you all what I could make with 2 lbs of frozen cooked shrimp and this was one of the many great suggestions you came up with. Please do note that this recipe call...

I liked the order that ingredients were used in this recipe.It brought out the flavors well.I used more veggie,less fat,and no cream.I mixed 1lb. of spinach with mushrooms.I added zucchini&roast...

This wasn't bad, but it wasn't anything special. It was bland, and there was too much pasta for that much sauce. The port made it look purpleish-grey and unappetizing.

Made this recipe last weekend and folks LOVED it, just a couple of mods though...penne rather than angel hair, full stick of unsalted butter, 5 cloves of garlic (ain't no vampires anywhere near ...

This turned out quite well but there were a ton of changes I made so I can't give it the 4 stars that it deserves.