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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.

  • 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.

  • 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.

  • Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.

Nutrition Facts

703.8 calories; protein 26g 52% DV; carbohydrates 49.9g 16% DV; fat 40.4g 62% DV; cholesterol 244mg 81% DV; sodium 355.2mg 14% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2003
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! Read More
(33)

Most helpful critical review

Rating: 3 stars
02/29/2004
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! Read More
(34)
13 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/29/2004
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! Read More
(34)
Rating: 4 stars
04/11/2003
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! Read More
(33)
Rating: 2 stars
10/27/2008
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. Read More
(20)
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Rating: 4 stars
12/11/2007
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 says & did not find the wine to be too strong at all. If anything this pasta is a touch on the bland side. Don't be afraid to use all the garlic it calls for and maybe increase the white pepper just a bit.:) Read More
(16)
Rating: 5 stars
01/21/2011
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 calls for uncooked shrimp so I improvised when it came time to use the shrimp and just wound up heating up my shrimp in some melted butter for flavor in the fry pan after I defrosted and butterflied as the recipe calls for. Came out fabulous! I also doubled as I had 2 lbs of shrimp to use. Now for the wine...I used the white but used marsala instead of port wine very tasty! I did use the sugar when I made this but cut it down. Next time I won't use the sugar as this recipe has great flavor and the sugar is not needed to enhance. The sauce never got thick for me but once you add it to the pasta it gets absorbed and gets creamier. The sauce flavor is wonderful...very rich and flavorful from the shallots and garlic. I used 3 shallots and minced garlic instead of the fresh cloves. Came out great and we ate it for leftovers as well! I heated it up in the fry pan with a little milk to cream it back up. AWESOME!!! Even gave some to my neighbors and they loved it too! Great recipe thanks! Read More
(11)
Rating: 3 stars
09/29/2009
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&roasted red peppers to shallots.I used marsala wine instead of port.I then added pasta to sauce before adding other ingredients. I served it with fresh grated asiago cheese over top.Thanks for all the suggestions they helped. Read More
(10)
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Rating: 3 stars
02/18/2009
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. Read More
(8)
Rating: 5 stars
10/26/2011
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 dish!) opted out on the sugar 1/2 teaspoon cayenne pepper and traditional cracked black pepper... Read More
(6)
Rating: 3 stars
08/28/2009
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. Read More
(5)