Should I peel shrimp before cooking in pasta?

Many of us peel shrimp before cooking it, but it's time to rethink that habit . Not only does skipping peeling get you out of a tedious kitchen task but you'll be preserving what is arguably the tastiest part of the crustacean.

Can you eat shrimp with pasta?

The perfect weeknight dinner for seafood lovers. Succulent shrimp bathed in a garlicky, white wine and lemon-infused butter sauce— shrimp scampi makes an excellent sauce for pasta . However, in many recipes, the pasta is more of an afterthought, left in need of more flavor and sauce.

Why do you soak shrimp before cooking?

Most types of shrimp will benefit from the simple, inexpensive process of brining, no matter how you plan on cooking them. Brining is like a marinade but instead of flavoring, it's sole purpose is to keep food tender and moist .

Should I soak shrimp in milk before cooking?

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy . If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

Do Italians put cheese on shrimp pasta?

In the south of Italy you can find pasta with mussels and pecorino. Mussels have a strong taste and they are very good with pecorino cheese. With mantis shrimp you can use Parmigiano both in a pasta or stuffed. But if you have a pasta with scampi or shrimps, the Parmigiano changes too much the taste.

When should you not eat cooked shrimp?

Cooked shrimp lasts for 3 to 4 days in the refrigerator . When reheating leftover shrimp, it's best to use a low temperature to avoid the rubbery texture shrimp can get when overcooked.

Do you cut the tails off shrimp for pasta?

However, while this task may seem tedious, there are many reasons you should leave the tails on your cooked shrimp . For one, leaving the tails on will help you grip the shrimp better. It will also give your dish extra flavor and moisture and make them look larger and more visually appealing.

Is it better to peel shrimp before boiling?

When you can, boil shrimp shell-on. The shell keeps them slightly more flavorful and promotes even cooking. Devein first. Deveining shrimp before cooking is best since it's a little harder to do it neatly after they're cooked .

How to heat cooked shrimp for pasta?

Steaming is the best way to reheat cooked shrimp when you want to preserve its tenderness and flavor. Simply arrange the shrimp in a single layer in a heatproof dish or a steamer basket. Prepare a pot with little water and bring it to a simmer.

Shrimp and Mushroom Pasta Recipe (2024)

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This shrimp and mushroom pasta is fast, easy, and flavorful! This pasta dish is simple enough for a weekday and elegant enough for company.

This recipe first appeared on The Recipe Critic (I am now doing monthly guest posts over there!).

How to make creamy shrimp and mushroom pasta

Prep your shrimp. Ensure they’re thawed first (run under cool water) if you’re using frozen shrimp. Peel them and remove the tails. Meanwhile, boil the pasta water.
Cook the mushrooms. Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, sauté the mushrooms until the water is cooked off (about 5-6 minutes). Take the mushrooms out of the pan once they’re done.
Make the sauce. Take the skillet off the heat and add the garlic, mustard, flour, lemon juice, Italian seasoning, and chicken broth. Return the pan to the heat and let it cook for about a minute, ensuring you’ve stirred the mixture well. You then add the cream and let it simmer for a couple of minutes.
Finish cooking the dish. Add the shrimp and mushrooms back to the pan. Cook for another 5 minutes or until the shrimp are cooked through and the sauce has thickened up a bit. Toss with the pasta and add a little pasta water if you want to thin the sauce out a bit.

Pro tip: My trick to making creamy pastas taste extra delicious is using a little bit of Dijon mustard. It adds that extra special something to the sauce. If you don’t have any on hand, you could leave it out, but I do love including it in many of my recipes so I always keep a jar in the fridge.

A few recipe notes:

I used cremini mushrooms, but white mushrooms or whatever mushroom you have on hand will work too.
I used 31-40/pound count frozen raw shrimp. Feel free to use smaller or larger shrimp or fresh shrimp.
Can I substitute something else for the cream? I don’t recommend it. You could try half-and-half, but the sauce will end up thinner.
You can use any type of pasta you have on hand for this recipe. I used linguine. Shapes work too. Whatever’s in your cupboard. 🙂

Love shrimp pasta? You may also like my easy shrimp Alfredo pasta, my creamy shrimp and broccoli pasta, this Cajun shrimp pasta,my creamy lemon shrimp pasta or my shrimp and bacon pasta.

I hope you will enjoy this shrimp and mushroom recipe!

Questions? Ask me in the comments below!

4.50 from 4 votes

Shrimp and Mushroom Pasta

By Natasha Bull

This shrimp and mushroom pastais a fast, easy, and delicious! This pasta dish is simple enough for a weekday and elegant enough for company.

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4

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Ingredients

▢ 8 ounces uncooked pasta
▢ 3/4 pound medium shrimp thawed & peeled, remove tails if desired
▢ 1 tablespoon butter
▢ 1 tablespoon olive oil
▢ 8 ounces cremini mushrooms sliced
▢ 3 cloves garlic minced
▢ 1/2 teaspoon Dijon mustard
▢ 2 teaspoons flour
▢ 2 teaspoons lemon juice
▢ 2 dashes Italian seasoning
▢ 1/3 cup chicken broth or dry white wine
▢ 1 cup heavy/whipping cream
▢ Salt & pepper to taste
▢ Freshly grated parmesan cheese to taste

Instructions

Boil a large, salted pot of water for the pasta. Cook pasta al dente according to package instructions.
Add the butter and oil to a skillet over medium-high heat. Once it's hot, add the mushrooms and cook for 5-6 minutes or until the mushrooms release their water and it's cooked off. Take the mushrooms out of the pan and set them aside.
Take the pan off the heat. Add the garlic, Dijon mustard, flour, lemon juice, Italian seasoning, and chicken broth to the pan. Return the pan to the heat. Stir until the mixture is nice and smooth, and let it bubble for a minute or so.
Add in the cream and let it simmer for a couple of minutes.
Add the shrimp and mushrooms to the pan. Cook for 5 minutes or until the shrimp are cooked through and the sauce is thickened to your liking. Taste and season with salt & pepper as needed.
Drain the pasta and toss it with the sauce (add a little pasta water if you wish). Serve with plenty of freshly grated parmesan.

Notes

Anything from 3/4 lb. to 1 lb. of shrimp will work fine.

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Hi! I’m Natasha.

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