These sweet shrimp cook in minutes, mushrooms and dry marsala wine build a silky, savory sauce, and the whole thing comes together in one skillet with a crusty baguette ready to go. If you love a classic mushroom marsala and want more shrimp in your life (don't we all?), this Creamy Shrimp Marsala is the answer.
As a seafood recipe developer, I love taking flavors we already love and pairing them with seafood instead of the same old chicken. This one is exactly that kind of combination: the nostalgic marsala dish from our childhood Italian bistro, layered over snappy, perfectly cooked shrimp.
If marsala is your idea of a good time, you have to check out my Marsala Mushroom Sauce for all your favorite proteins, and Salmon Marsala for a knockout saucy fish dinner.
Key Ingredients & Substitutions
- Shrimp - Large or jumbo shrimp work best here, staying juicy and tender in the sauce. Frozen shrimp are my secret weapon, and I'll never talk you out of them. Just thaw and dry well and they sear beautifully. I've also had great success with shrimp from Sizzlefish - they never disappoint! (Order through my affiliate link for 10% off.)
- Marsala Wine - Dry Marsala is ideal for savory cooking. Sweet Marsala also works, but the sauce will be richer and sweeter. You can also use other fortified wines like dry Madeira or dry Sherry, which mimic marsala rich, nutty profile.
- Mushrooms - Cremini bring the best earthy flavor, but white button work, too.
Full ingredient list and measurements included in the printable recipe card below.
Step-by-Step Instructions for Shrimp Marsala
Step 1: Prep and Cook Shrimp
Season shrimp with salt and pepper. Dredge lightly with flour. Place shrimp in a single layer and cook until lightly golden on the bottom.
Step 2: Create Sauce Base
Add butter to the same skillet over medium-high heat. Cook mushrooms until browned, then add shallots and garlic and cook 2 minutes until fragrant.
Step 3: Build The Sauce
Pour in the marsala and let it simmer until reduced by about half, scraping up any browned bits from the pan. Then lower heat to simmer until the sauce thickens.
Step 4: Finish Sauce
Stir in the butter-flour mixture a little at a time until the sauce coats the back of a spoon. Nestle the shrimp back into the sauce to warm through. Remove from heat, stir in a squeeze of lemon juice if using, and sprinkle with parsley.
Step 4: Garnish and Serve
Serve with garlic bread, potato casserole and a simple green salad for an easy and impressive seafood dinner at home.
What size shrimp should I use?
Jumbo or colossal shrimp make a striking plated dish over mashed potatoes or polenta. Medium-large peeled shrimp are better for tossing with pasta, since they distribute through every bite.
Should I use dry or sweet marsala?
Dry is best for a savory sauce. Sweet marsala can work, but you'll need to taste and adjust seasoning as it will likely need more salt and lemon to create balance.
Can I make it ahead of time?
The sauce can be made ahead, but shrimp are best cooked fresh to avoid becoming rubbery.
Print
Creamy Shrimp Marsala
- Total Time: 30 minutes
- Yield: 2-3 1x
- Diet: Pescatarian
Description
Pan-seared shrimp in a creamy mushroom marsala sauce, all in one skillet in about 25 minutes. Serve plated over mashed potatoes, polenta or tossed with pasta.
Ingredients
Shrimp:
- 1 lb shrimp (shelled, large or jumbo)
- 2-4 tablespoons Wondra flour (all-purpose works, too)
- ½ teaspoon coarse kosher salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
Sauce:
- 2 tablespoons butter
- 6 ounces mushrooms (baby bella or cremini), sliced
- ¼ cup shallots, minced
- 2 cloves garlic, minced
- ¾ cup dry marsala wine
- ⅔ cup stock (mushroom, vegetable, or chicken)
- 3 tablespoons heavy cream
- ¼ teaspoon coarse kosher salt (more to taste)
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter + 1 ½ teaspoons flour, mashed together
- ½ teaspoon fresh lemon juice (optional, to finish)
- 1 tablespoon flat-leaf parsley, minced
Instructions
- Season and dust the shrimp — Toss shrimp with salt, pepper, and Wondra flour. Shake off the excess from each shrimp just before cooking.
- Sear the shrimp — Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place shrimp in a single layer and cook until lightly golden on the bottom - about 2-3 minutes on the first side to get a good sear, then flip and cook just a minute until the shrimp is almost cooked through. Transfer to a plate. Wipe any excess oil out of the skillet with a paper towel, leaving any fond behind.
- Sear the mushrooms — Add butter to the same skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden on the bottom, then stir and cook another 2–3 minutes until browned and tender.
- Cook the aromatics — Reduce heat to medium. Add shallots and garlic and cook for about 2 minutes until fragrant.
- Deglaze with marsala — Pour in the marsala, increase heat to high, and let it simmer for 2–3 minutes until reduced by about half, scraping up any browned bits from the pan.
- Build and thicken the sauce — Add stock, cream, salt, and pepper. Stir, then lower heat to a gentle simmer for 4–5 minutes until the sauce thickens. Stir in the butter-flour mixture until the sauce coats the back of a spoon. Taste for seasoning - ¼ teaspoon salt is a starting point. Depending on the sweetness of your marsala, you may need more. If it tips too salty, a squeeze of lemon will balance it out.
- Finish and serve — Nestle the shrimp back into the sauce and cook just 1–2 minutes to warm through. Remove from heat, stir in a squeeze of lemon juice if using, and sprinkle with parsley
Notes
- Don’t Overcook the Shrimp - Shrimp cook incredibly fast. As soon as they turn pink and opaque, remove them from the pan so they stay tender.
- Let the Marsala Reduce - Give the wine a few minutes to simmer and reduce before adding cream. This concentrates the flavor and creates that signature Marsala richness.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
- Cuisine: American, Italian
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