Garlicky Shrimp and Mushrooms

I discovered this recipe in the cookbook Dinner in French – My recipes by way of France by Melissa Clark, published in 2020. I’ve made her corn and tomato salad with tapenade for the blog, which was unique and fabulous, shown below right. I really like her approach to cooking and her use of ingredients, no matter how simple.

This recipe got my attention because I love shrimp, mushrooms, butter, and herbs, and that’s about all there is to this recipe! It begins with an herby butter that you cook everything in, and voila! A fabulous meal.

The recipe called for oyster mushrooms, which I ordered from Alma Gourmet in California. They specialize in Italian products, but there’s just about everything to be found on their website. Look out Amazon!

If I were to do anything different with this recipe, I would use more mushrooms. Plus, omit the Pernod. Just not my favorite flavor.

Shrimp and Mushrooms with Garlicky Herb Butter

For the herb butter:
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh tarragon or basil leaves (Iused basil)
1 tablespoon pastis, such as Pernod
2 fat garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon finely grated lemon zest
6 tablespoons unsalted butter, at room temperature

To finish:
12 ounces oyster mushrooms, chopped into 1” pieces
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 large shallots, thinly sliced
2 pounds shelled large shrimp
2 tablespoons dry white wine
2 tablespoons pastis, such as Pernod
2 tablespoons chopped fresh parsley leaves, plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh tarragon or basil leaves (I used basil)
Fresh lemon juice, to taste
Torn baguettes, for serving

In a mini food processor combine the parsley, chives, basil, pastis, garlic, salt, pepper, and lemon zest and pulse until well mixed. Add the butter and process until you have a smooth, green-flecked paste.

In a large skillet, heat 2 tablespoons of the herb butter over medium-high heat. Sir in the mushrooms and cook until their liquid has cooked off and the mushrooms are browned and crispy, 8 to 12 minutes. Try not to disturb the mushrooms as they cook – the less stirring here means the browner they will get. Season the mushrooms with salt and pepper. Add the shallots and cook until they are tender and translucent, 3 to 5 minutes. Reduce the heat to medium.

After cooking the mushrooms and shallots, I placed them on a platter around the circumference. I thought it might be prettier that way.

Add the shrimp to the skillet and season them generously with salt and pepper. Add the wine, pastis, and another 2 tablespoons of herb butter and cook, stirring, until the shrimp are just pink, 3 to 7 minutes. Stir in another tablespoon or two of the herb butter and more salt to taste.

Transfer the mixture to a platter and scatter the parsley, chives, and basil on top. Drizzle with lemon juice, and serve with baguette chunks to soak up the sauce.

As it turns out, the herby shrimp mixed with the mushrooms are really beautiful.

And definitely serve this with bread!

Note: Any extra herb butter can be frozen.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Frank Fariello June 28, 2023 at 7:46 AM - Reply

    Lovely! Shrimp and mushrooms isn’t a combination you see often but I think it works beautifully.

    • Chef Mimi June 29, 2023 at 9:58 AM - Reply

      Plus it’s not the prettiest dish, but so good!

  2. angiesrecipes June 28, 2023 at 8:15 AM - Reply

    I am with you about Pernod…the anise flavoured liquor and shrimp don’t sound very good to me..I do love both shrimp and mushrooms too.

    • Chef Mimi June 29, 2023 at 9:58 AM - Reply

      I think it would be fine with the shrimp, but only if I actually liked Pernod!

  3. Dorothy's New Vintage Kitchen June 28, 2023 at 8:19 AM - Reply

    Shrimp and mushrooms, I’m there! Haven’t seen the Alma site before, thanks for the tip.

    • Chef Mimi June 29, 2023 at 9:57 AM - Reply

      You are so welcome!!!

  4. ajeanneinthekitchen June 28, 2023 at 8:55 AM - Reply


    • Chef Mimi June 29, 2023 at 9:57 AM - Reply

      I know!

  5. Gerlinde de Broekert June 28, 2023 at 12:04 PM - Reply

    The combination of Pernod ,shrimp, and herbs and mushrooms sounds great. Melissa Clark has great recipes.

    • Chef Mimi June 29, 2023 at 9:56 AM - Reply

      She really does. This was wonderful.

  6. Charlie DeSando June 28, 2023 at 3:50 PM - Reply

    Shrimp always look so good around something green

    • Chef Mimi June 29, 2023 at 9:56 AM - Reply

      I agree! Especially in Asian dishes!

  7. Mary June 28, 2023 at 6:14 PM - Reply

    Yes please! This should be made immediately! Those flavours are so good. :)).

    • Chef Mimi June 29, 2023 at 9:56 AM - Reply

      It was a very nice dish!

  8. Sherry Mackay June 29, 2023 at 4:27 AM - Reply

    I love prawns and mushrooms. I agree – not so much the Pernod.

    • Chef Mimi June 29, 2023 at 9:55 AM - Reply

      I tried to drink a little in France – blecchhhhh.

  9. Bernadette June 29, 2023 at 6:06 AM - Reply

    Love Melissa Clark.

    • Chef Mimi June 29, 2023 at 9:55 AM - Reply

      I do, too!

  10. Ann Coleman June 29, 2023 at 8:12 PM - Reply

    Now that does look good! I love both garlic and mushrooms.

    • Chef Mimi July 1, 2023 at 1:10 AM - Reply

      Well if you love shrimp, you’ll absolutely love this dish!

  11. David @ Spiced June 30, 2023 at 6:17 AM - Reply

    Wow, this sounds like a delicious meal, Mimi! We just ate our weight in shrimp down at the beach in Charleston for a week, and I’m already ready for more shrimp. :-) This version is really fun since you can serve it on/with yummy bread. Thanks for sharing!

    • Chef Mimi July 1, 2023 at 1:09 AM - Reply

      I had my first shrimp and grits in Charleston years ago, and I remember how good the shrimp was there. Lucky!!!

  12. Debra June 30, 2023 at 7:49 PM - Reply

    Count me in! I’m a big fan of shrimp and garlic and add mushrooms to anything and I’m a fan. I wish I had the ingredients for tonight’s dinner! But soon! :-)

    • Chef Mimi July 1, 2023 at 1:07 AM - Reply

      You’ll love it! The dish isn’t terribly pretty, but oh so good.

  13. July 1, 2023 at 1:54 AM - Reply

    I think shrimp and mushrooms are a great combination together. In fact they’re one of my favourite stir-fries. Is this recipe served cold or warm?

    • Chef Mimi July 1, 2023 at 11:16 AM - Reply

      I can’t imagine this cold, honestly. It’s a nice, warming, warm dish!

  14. thatskinnychickcanbake July 2, 2023 at 7:46 AM - Reply

    Mmmmm….this looks delicious!! Of course, I get the benefit of eating all of Bill’s mushrooms. A extra bonus for me!!

    • Chef Mimi July 2, 2023 at 7:43 PM - Reply

      Ha! that is a good thing!

  15. Velva July 2, 2023 at 5:15 PM - Reply

    Healthy and satisfying. This is a nice combination of flavors and textures.

    • Chef Mimi July 2, 2023 at 7:42 PM - Reply

      Exactly! It’s a great recipe.

  16. Ronit Penso July 3, 2023 at 11:39 AM - Reply

    Delicious looking plate. I think the Pernod would work better with tarragon, rather than with basil. But as I’m into anise flavor, I’m not objective! :)

    • Chef Mimi July 3, 2023 at 4:11 PM - Reply

      That makes a lot of sense. Which is also why I’m not a huge tarragon fan! Anise is odd to me, but a little goes a long way!

  17. David Scott Allen July 4, 2023 at 5:52 PM - Reply

    This looks good, but I will stand by your Louisiana Shrimp any day! We have now had that three times in the past couple of weeks – once for a casual dinner with a friend while watching a movie.

    • Chef Mimi July 5, 2023 at 7:20 AM - Reply

      Ha! Well I don’t blame you. It’s a more fun dish to make! And eat!

  18. Raymund July 5, 2023 at 5:30 PM - Reply

    If I were to make a slight change to the recipe, I’d include even more mushrooms because I adore their earthy flavour. I’m excited to give this recipe a try and enjoy a fabulous meal.

    • Chef Mimi July 6, 2023 at 6:57 AM - Reply

      As do I! but I also adore shrimp.

Leave a Reply. I love 'em!