Shrimp and Mushrooms in Garlic Tomato Cream Sauce

Shrimp and mushrooms in garlic tomato cream sauce has tender seafood in a light, savoury sauce. It is not a true shell-based bisque: the name describes the creamy tomato character of this adapted skillet dish. Browning mushrooms first prevents them from diluting the sauce. Shrimp enter only after the tomato base has reduced, so they do not overcook while the sauce thickens. Use gentle heat once cream is added and serve promptly for the best seafood texture.

Recipe at a glance

Yield: 4 servings. Prep: 20 minutes. Cook: 25 minutes. Total: 45 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Wide skillet, bowls, spatula and food thermometer

Ingredients and directions

Doneness checks

Heat half the oil in a wide skillet over medium-high heat. Cook mushrooms 8–10 minutes until golden and dry; transfer to a bowl. Lower heat, add cream, mushrooms, salt and pepper. Bring just to a gentle simmer, add shrimp and cook 4–5 minutes until opaque, firm and 63°C (145°F) where measurable. Add parsley and serve while the shrimp are tender. The sauce should lightly coat a spoon, not form a thick paste.

Helpful tips

• Pat shrimp dry.
• Brown mushrooms separately.
• Reduce sauce before shrimp.
• Keep cream at a gentle simmer.

Troubleshooting

• No. It is a tomato cream skillet sauce without a shell-stock bisque process.
• Pat shrimp dry.

Serving ideas

• Spoon over rice.
• Serve with plain pasta.
• Pair with mashed potatoes.
• Offer bread for the sauce.

Substitutions

Use peeled prawns of similar size. Light cream gives a thinner sauce; avoid a hard boil.

Variation

Add a small pinch of chilli flakes with the paprika.

Make ahead

Make the tomato-mushroom base a day ahead and refrigerate. Reheat fully before adding cream and raw shrimp.

Storage and reheating

Refrigerate promptly up to 2 days. Reheat gently to 74°C (165°F), without prolonged simmering. Freezing can separate cream and firm the shrimp.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Is this a traditional bisque?

No. It is a tomato cream skillet sauce without a shell-stock bisque process.

Why are the shrimp tough?

They cooked too long. Add them after reducing the sauce and stop when just opaque and firm.

How to tell when it is ready

Heat half the oil in a wide skillet over medium-high heat. Cook mushrooms 8–10 minutes until golden and dry; transfer to a bowl. Lower heat, add cream, mushrooms, salt and pepper. Bring just to a gentle simmer, add shrimp and cook 4–5 minutes until opaque, firm and 63°C (145°F) where measurable. Add parsley and serve while the shrimp are tender. The sauce should lightly coat a spoon, not form a thick paste.

Tips

• Pat shrimp dry.
• Brown mushrooms separately.
• Reduce sauce before shrimp.
• Keep cream at a gentle simmer.

Troubleshooting

• No. It is a tomato cream skillet sauce without a shell-stock bisque process.
• Pat shrimp dry.

Substitutions

• Use peeled prawns of similar size. Light cream gives a thinner sauce; avoid a hard boil.

Variations

• Add a small pinch of chilli flakes with the paprika.

Serving suggestions

• Spoon over rice.
• Serve with plain pasta.
• Pair with mashed potatoes.
• Offer bread for the sauce.

Make ahead

Make the tomato-mushroom base a day ahead and refrigerate. Reheat fully before adding cream and raw shrimp.

Storage

Refrigerate promptly up to 2 days. Reheat gently to 74°C (165°F), without prolonged simmering. Freezing can separate cream and firm the shrimp.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).