Campanelle w/Shrimp & Mushroom in White Wine Sauce

Olivia Russell


Earthy, delightful mushrooms are front and center in this seafood dish.  It’s hearty and deliciously interesting and affirms once again that mushrooms, seafood and pasta are great companions. The addition of a dry white wine to the sauce makes this indulgent dish too good to stick to one serving!


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 12 oz
    campanelle pasta
  • 1 c
    cooked shrimp
  • 1/2 c
    dry white wine
  • 6 oz
    mushrooms, chopped
  • 4 Tbsp
    butter, unsalted
  • 1 tsp
  • 1 tsp
    ground pepper
  • 2 Tbsp
    chives, minced
  • 4 clove
    garlic, minced
  • 1 c
    white cheddar, grated
  • 1/2 c
    evaporated milk

How to Make Campanelle w/Shrimp & Mushroom in White Wine Sauce


  1. In a pot salt 4 cups of water and bring to a boil. Add pasta and cook uncovered 6-7 minutes.
  2. Chop the mushrooms and mince the chives (green onions). In a large saucepan, grease with non-stick spray or butter before placing mushrooms, garlic cloves, chives and shrimp in the pan. Simmer for 2 minutes before adding white wine. Cook on medium-low heat (you don't want to cook out all of the alcohol).
  3. Drain pasta then add it to the pan. Pour evaporated milk over pasta. Toss with salt and ground pepper. Grate the white cheddar over the pasta then mix until fully incorporated.
  4. Simmer on low heat for about 5 minutes. Remove from heat and serve.

Printable Recipe Card

About Campanelle w/Shrimp & Mushroom in White Wine Sauce

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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