Creamy Shrimp Marsala Pasta

This creamy shrimp marsala pasta goes way beyond your basic chicken marsala at the local pizza joint. Stacked with mushrooms, nutty marsala wine and sweet, tender shrimp, this dish comes together in a tangle of pasta drenched in sauce and a handful of parm. It's one of my favorite shrimp and sauce combos and I can't wait for you to try it.

This recipe is part of the marsala family of dishes I've created. For the sauce on its own (to add to your favorite seared protein), start with marsala sauce. Want the shrimp plated over polenta instead of tossed with pasta? My shrimp marsala recipe does it perfectly. And salmon marsala features a seared fillet with the same creamy pan sauce.

Ingredients For This Recipe:

• Shrimp - I usually choose medium-large red Argentine shrimp in this recipe, because they always stay 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.

Why This Recipe Works

The make-or-break move with any pasta in a pan sauce is the pasta water. A cup or so of that starchy, salted water reserved before you drain is what turns a tight skillet sauce into something that coats every noodle. Wide ribbons like fettuccine or pappardelle are my preference here, with enough surface area to carry a creamy sauce without drowning in it. The shrimp gets pulled from its sear while still slightly underdone, then finishes in the sauce alongside the pasta, so it stays plump instead of seizing up. And because the whole thing happens in one skillet, the fond from searing the shrimp and mushrooms is already seasoning the sauce before the wine ever goes in.

How to Make Shrimp Marsala Pasta

1. Cook pasta + prep shrimp

Boil the pasta in salted water until just al dente. Reserve at least a cup of pasta water before you drain.

Season and dust the shrimp with flour. Shake off the excess just before it hits the pan.

2. Sear shrimp

Heat the olive oil in a large skillet over medium-high until it shimmers. Add the shrimp in a single layer and sear about 1 to 1 ½ minutes on the first side, then just 30 seconds more on the other side (they'll finish cooking in the sauce). Transfer to a plate and wipe excess oil out of the skillet with a paper towel, leaving the fond behind.

3. Build sauce

Heat olive oil and butter in that same large skillet over medium-high. Add mushrooms in a single layer and let them cook undisturbed until golden brown. Reduce to medium. Add shallots and garlic and cook until softened and fragrant.

Increase heat to high and pour in the marsala. Simmer until reduced by about half. Add stock, cream, salt, and pepper. Stir, then let simmer until the sauce starts to thicken.

4. Finish and serve

Stir in the butter / flour mix (beurre manié) and whisk until the sauce coats the back of a spoon. Add lemon juice, if using. Taste and adjust seasoning. If it gets too salty, a squeeze more of lemon pulls it back.

Add the drained pasta and the shrimp to the skillet and toss to coat, loosening with splashes of reserved pasta water until the sauce wraps the noodles without pooling in the bottom of the pan. Cook long enough to warm the shrimp through. Add diced parsley and a handful of parmesan, if using. Serve right away.

What pasta shape works best?

I like wide, flat ribbons like fettuccine or pappardelle because they hold a creamy sauce better than thin or tubular shapes, with enough surface for the sauce to grip. If that's not what you have, any long pasta will do.

Can I make a mushroom marsala pasta without the shrimp?

Yes. You can skip the shrimp entirely, double the mushrooms to a full pound, and use mushroom or vegetable stock for a meatless mushroom marsala pasta.

Should I use dry or sweet marsala?

Dry, every time. I find sweet marsala will throw a savory sauce off balance, but if that's all you have just taste and adjust salt and lemon to balance out your sauce.

My pasta soaked up all the sauce. What happened?

Pasta keeps drinking sauce as it sits, so this dish is best served the moment it's tossed. Keep your reserved pasta water nearby and add a splash to loosen leftovers when you reheat them gently.

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