This healthy shrimp and mushroom recipe makes the best sauce! You can serve it over freshly cooked white rice, pasta, or mashed potatoes. You can even serve it as is with a thick slice of freshly baked Italian bread to soak up all that delicious sauce!
Ingredients You’ll Need:
To make this lip-smacking shrimp and mushroom recipe, you need these simple ingredients:
- Light olive oil
- Tomatoes
- Garlic
- Onion
- Mushrooms
- Red pepper flakes
- Dried oregano
- Sour cream
- Reduced sodium chicken broth
- White wine
- Large shrimp
- Salt and pepper
- Fresh parsley for garnish
If you are serving this to children, you might want to skip the red pepper flakes and white wine. I recommend using full-fat sour cream, you only need ½ cup and this serves 4.
How To Make Shrimp With Mushrooms?
This shrimp with mushrooms recipe is easy enough for beginner cooks!
- In a heavy-bottomed skillet, heat 2 tablespoons of light olive oil over medium heat, and cook the diced tomatoes and garlic for about 8 minutes until they become soft and juicy. Transfer to a bowl and set aside.
- Wipe the skillet clean with a paper towel, and heat one more tablespoon of olive oil over medium-high heat. Saute the onions and mushrooms until the onions are caramelized, about 4 minutes, and return the tomato mixture to the skillet.
- Pour in the sour cream, white wine, chicken broth, oregano, red pepper flakes, salt and pepper to taste.
Bring the sauce to a simmer and cook until slightly thick. Add the shrimp and let them cook for one minute, turn them over, and cook on the other side for 2 more minutes. Serve over white rice, pasta, or mashed potatoes.
How to Store Shrimp and Mushrooms?
I don’t recommend freezing this shrimp and mushroom recipe, but you can store it in an airtight container and refrigerate it for up to 2 days.
What to Serve With Shrimp and Mushrooms?
You can serve this shrimp and mushroom recipe over Garlic Butter Rice, freshly cooked pasta, or mashed potatoes. A fresh Tomato, Cucumber, and Onion salad will make this meal complete.
Shrimp and Mushroom Recipe
Equipment
- Large heavy bottom skillet
- Knife and cutting board
- Stove
Ingredients
- 3 tablespoons light olive oil, divided
- 3 medium Roma tomatoes
- 4 garlic cloves, minced
- 16 oz white mushrooms, sliced
- ½ cup onion, diced
- ½ cup sour cream
- ¼ cup white wine
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 lb large shrimp, peeled and deveined
Instructions
- Heat 2 tablespoons of light olive oil over medium heat in a heavy-bottomed skillet, and cook the diced tomatoes and garlic for about 8 minutes or until they become soft and juicy. Transfer them to a bowl and set aside.
- Wipe the skillet with a paper towel and heat one more tablespoon of olive oil over medium-high heat. Saute the onions and mushrooms until the onions are caramelized, about 4 minutes, and return the tomato mixture to the skillet.
- Add the sour cream, oregano, red pepper flakes, salt, and pepper to taste.
- Pour in the chicken broth and white wine.
- Bring the sauce to a simmer and cook until slightly thick. Add the shrimp and let them cook for one minute. Turn them over, and cook on the other side for 2 minutes more. Serve over white rice, pasta, or mashed potatoes and freshly chopped parsley on top.
