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Dijon Shrimp with Pasta

 Dijon Shrimp with Pasta
I combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I’d make it every night. —Gail Cawsey, Geneseo, IL
4 ServingsPrep/Total Time: 25 min.


  • 8 ounces uncooked angel hair pasta
  • 1/4 cup butter, cubed
  • 2 cups sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 4 teaspoons all-purpose flour
  • 1-1/4 cups chicken broth
  • 1/3 cup white wine or chicken broth
  • 4 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/3 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese


  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet, heat butter over medium-high heat. Add
  • mushrooms and onion; cook and stir until tender. Stir in flour until
  • blended; gradually stir in broth, wine, mustard, tarragon, paprika
  • and pepper. Cook and stir 5 minutes or until sauce is thickened.
  • Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3
  • minutes or until shrimp turn pink. Serve with pasta; sprinkle with

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Dijon Shrimp with Pasta (continued)

Directions (continued)

  • cheese. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.