Shrimp and Mushroom Angel Hair Pasta

Shrimp and Mushroom Angel Hair Pasta

Lesly Chan 0

"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 {{adjustedServings}} servings 704 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
Tips & Tricks
Garlic Shrimp Linguine

Make elegant but easy garlic shrimp in a white wine and butter sauce.

Creamy Mushroom Pasta

This cream sauce stars two kinds of mushrooms, fresh herbs, and sherry.

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Reviews 10

  1. 12 Ratings


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 minutes. Also, REDUCE THE ALCOHOL before adding the heavy cream. Otherwise, you might need to serve this dish in a martini glass!


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. I used pre-cooked shrimp. Do not let shrimp heat too long or else they REALLY shrivel up. I will definitely make this again!

Rick Birkel

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.