Linguine in Shrimp and Champignon Sauce

This Linguine in Shrimp and Champignon Sauce is a rich and flavorful pasta dish that combines succulent shrimp with earthy champignon mushrooms in a creamy, zesty sauce.

The perfect balance of white wine, garlic, capers, and a touch of chili powder adds depth, while the linguine, cooked al dente, soaks up every bit of the savory sauce.

Finished with a squeeze of fresh lemon and a sprinkle of parsley, this dish is a quick yet elegant option for a delicious dinner.

Why You’ll Love This Recipe:

People will love this recipe because it offers a perfect balance of flavors and textures.

The juicy, golden shrimp paired with tender mushrooms create a satisfying bite, while the creamy sauce brings richness without being overwhelming.

The addition of capers adds a burst of briny contrast, and the chili powder gives it just enough heat to keep things exciting.

Plus, the fresh squeeze of lemon brightens up the dish, making it feel fresh and vibrant.

It’s a dish that feels indulgent yet light, and the quick preparation makes it ideal for a weeknight dinner that doesn’t skimp on taste.

Key Ingredients:

The key ingredients in this Linguine in Shrimp and Champignon Sauce include succulent shrimp, earthy champignon mushrooms, and aromatic minced garlic.

The creamy sauce is made with heavy cream and passata for richness, while white wine is used to deglaze the pan, adding depth of flavor.

Capers provide a tangy, briny kick, and a touch of chili powder gives the dish a subtle heat.

The dish is finished with fresh parsley and a squeeze of lemon to brighten up the flavors.

Linguine in Shrimp and Champignon Sauce

Ingredients:

Shrimp (peeled and deveined)

Olive oil (EVOO for searing and stir frying)

White wine (for deglazing)

Minced garlic

Champignon mushrooms (sliced)

Capers

Black pepper

Chili powder

Linguine (boiled al dente, two minutes shorter than package instructions)

Passata (tomato purée)

Heavy cream (for richness)

Fresh parsley (chopped, for garnish)

Pasta water (to adjust consistency)

Lemon wedge (for squeezing over before serving)

Instructions:

Sear the shrimp: Heat olive oil in a pan over medium-high heat. Sear the shrimp until golden brown on both sides, then set them aside.

Deglaze the pan: Pour white wine into the pan to deglaze, scraping up any bits stuck to the bottom. Set the wine aside.

Stir-fry the garlic and mushrooms: In the same pan, add more olive oil if necessary and stir-fry the minced garlic and sliced champignon mushrooms until the mushrooms are soft.

Season: Add the capers, black pepper, and chili powder to the pan, stirring to combine.

Combine with linguine: Add the boiled linguine, a bit of passata, heavy cream, shrimp, and the white wine deglazing liquid into the pan. Toss everything together, adding pasta water if the sauce feels too dry.

Finish: Toss with chopped parsley to add freshness.

Serve: Plate the pasta and squeeze a small wedge of lemon over the top just before serving.

Notes:

Al Dente Pasta: Boil the linguine two minutes shorter than the package instructions to ensure it remains al dente and absorbs the sauce better.

Wine Selection: A dry white wine works best for deglazing, adding a subtle acidity that balances the richness of the cream and shrimp. A Sauvignon Blanc or Pinot Grigio is a good choice.

Mushroom Variety: While champignon mushrooms are great for their mild flavor, you can experiment with other mushrooms like cremini or shiitake for a different texture and earthiness.

Adjusting Heat: If you prefer a spicier dish, you can add more chili powder or even some red pepper flakes. For a milder version, reduce the chili powder.

Pasta Water: Keep a small cup of pasta water when draining the linguine. It’s perfect for adjusting the sauce’s consistency if it thickens too much during tossing.

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Garnishing: Fresh parsley is a must for a pop of color and freshness, but you can also sprinkle some grated Parmesan or Pecorino Romano on top for added flavor.

Make-Ahead: The shrimp and mushroom sauce can be made ahead and stored in the fridge. Reheat gently and toss with freshly cooked linguine when ready to serve.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of linguine?

Absolutely! While linguine works well for this recipe, you can substitute it with other types of pasta such as fettuccine, spaghetti, or even penne.

Just make sure to adjust the cooking time according to the type of pasta you choose.

Can I make this recipe ahead of time?

Yes, you can prepare the shrimp and mushroom sauce ahead of time and store it in the fridge for up to 2 days.

When ready to serve, simply reheat the sauce in a pan, cook fresh pasta, and toss them together.

The shrimp might lose a bit of texture, but the flavors will still be delicious.

Can I substitute the heavy cream for a lighter option?

You can substitute heavy cream with a lighter alternative like half-and-half or whole milk.

However, this will slightly affect the creaminess of the sauce.

For a dairy-free version, try using coconut milk or a plant-based cream.

Is it possible to make this recipe without wine?

Yes, you can skip the wine and use vegetable or chicken broth to deglaze the pan.

The flavor will be slightly different, but the broth will still add depth to the sauce.

If you want a bit of acidity, you can squeeze in a touch of lemon juice.

How can I adjust the spice level of this dish?

To adjust the heat, you can either increase or decrease the chili powder or red pepper flakes.

If you prefer a milder dish, reduce the amount of chili powder.

For a spicier kick, add extra chili powder or some finely chopped fresh chili.

How do I know when the shrimp is cooked properly?

Shrimp cooks quickly, usually in about 2-3 minutes per side.

It’s done when it turns pink and opaque.

Overcooking can make it tough and rubbery, so be sure to keep an eye on it.

If the shrimp is curled into a “C” shape, it’s generally a sign it’s cooked through.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp.

Just make sure to thaw them completely before cooking.

Pat them dry with paper towels to remove excess moisture, which will help them sear better.

How do I get the sauce to the right consistency?

If the sauce is too thick, add a splash of pasta water to loosen it up.

If it’s too thin, let it simmer for a few extra minutes to thicken.

Pasta water is ideal since it contains starch, which will help bind the sauce to the pasta.

Should I cook the pasta separately or with the sauce?

It’s best to cook the pasta separately in a large pot of salted water.

This ensures it cooks evenly and allows you to control the doneness.

Once the pasta is ready, toss it directly into the sauce so it can soak up the flavors.

Can I make this dish without capers?

Yes, if you don’t like capers or don’t have any, you can omit them.

For a similar briny flavor, you could substitute with green olives or a small splash of pickled lemon or vinegar.

It will still be delicious, just with a slightly different flavor profile.