Delicious Shrimp and Chanterelle Recipe for Savory Cravings

Savor the taste of summer with this delectable shrimp and chanterelles in white wine cream sauce recipe. This dish is the perfect combination of fresh and rich flavors, creating a culinary experience that is sure to please the palate. The juicy shrimps blend perfectly with the savory chanterelle mushrooms, all enveloped in a creamy white wine sauce that will leave you wanting more.

This recipe is not just a feast for the senses, but it’s also incredibly easy to make. With simple ingredients and straightforward instructions, this dish can be whipped up in less than 30 minutes! So, whether you’re a beginner cook or an experienced home chef looking for a new recipe to impress dinner guests, this recipe has got you covered.

The best part? This dish is incredibly versatile! It can be served as a main course or as a side dish paired with your favorite pasta, seafood or meat dishes. There’s no limit to how creative you can get when serving this mouth-watering shrimp and chanterelle mushrooms in white wine cream sauce.

So go ahead, grab your apron, and let’s get cooking!

Why You’ll Love This Recipe

Shrimp and Chanterelles in White Wine Cream Sauce
Shrimp and Chanterelles in White Wine Cream Sauce

As a sommelier, I know how important it is to pair the right wine with the perfect dish. That’s why I’m excited to share my recipe for Shrimp and Chanterelles in White Wine Cream Sauce. This dish is sure to tantalize your taste buds with its rich flavors and creamy texture.

What sets this recipe apart from others like it is the combination of perfectly cooked wild chanterelle mushrooms and succulent shrimp, both simmered together in a creamy white wine sauce. The addition of roasted garlic adds depth and complexity to the wine cream sauce, while a hint of cayenne and cracked black pepper add just the right amount of spice.

But what really sets this recipe apart is its versatility. This dish is hearty enough to stand on its own as a meal but can be easily paired with your favorite pasta or rice for a more filling entree. Plus, because it’s so quick and easy to make, you can whip this up on any weeknight without having to spend hours in the kitchen.

Perhaps best of all, the ingredients are simple and accessible – no esoteric or hard-to-find items required. All you need are chanterelle mushrooms, shrimp, dry white wine, onions, heavy cream, butter, olive oil, lemon juice, garlic and basic seasoning.

In short, whether you’re looking for a quick weeknight meal or an elegant dish for your next dinner party, this recipe will not disappoint. I promise that once you try it for yourself, you’ll be hooked on its savory goodness!

Ingredient List

Sure, here are eleven unique photo captions for the recipe:
Sure, here are eleven unique photo captions for the recipe:

Get ready to create a delectable masterpiece with these ingredients. This recipe combines the succulent taste of shrimp and wild chanterelle mushrooms, cooked in dry white wine and heavy cream. The sauce is full of delightful flavors including roasted garlic, cracked black pepper, cayenne pepper, and unsalted butter. Here’s everything you’ll need to make this dish:

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 4 cloves roasted garlic
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup dry white wine
  • 8oz wild chanterelle mushrooms, trimmed and cut into bite-sized pieces
  • 1/2 cup heavy cream
  • 1lb shrimp, peeled and deveined
  • Juice of half a lemon

These ingredients can easily be found at your local grocery store or specialty market. With each component working together to create a creamy white wine sauce that pairs perfectly with any type of pasta or shellfish, this recipe is sure to delight your taste buds.

The Recipe How-To

Let’s get started with the main course of our meal, Shrimp and Chanterelles in White Wine Cream Sauce. This recipe serves four people and takes about 30 minutes to make.


  • 1 pound shrimp (peeled and deveined)
  • 8 ounces chanterelle mushrooms
  • 1 medium-sized onion (finely chopped)
  • 3 cloves of garlic (minced)
  • 1 tablespoon of olive oil
  • 2 tablespoons of unsalted butter
  • 1 cup of dry white wine
  • 1/2 cup of heavy cream
  • Juice of half a lemon
  • A pinch of cayenne pepper
  • Cracked black pepper to taste


  1. Clean the chanterelle mushrooms by brushing them with a soft-bristled brush or wiping them with a damp paper towel. Slice them into thin pieces.
  2. Heat up the olive oil and butter in a large skillet over medium heat. Add chopped onions and minced garlic, cook stirring frequently for about two minutes until onions become translucent.
  3. Add chanterelle mushrooms to the pan and sauté for three minutes or until they become tender.
  4. Increase the heat to high and add dry white wine to the skillet, stirring continuously for two minutes to allow the wine to evaporate.
  5. Reduce heat to medium-low, pour in heavy cream and stir occasionally until it is warmed through, and slightly thickened.
  6. Add lemon juice, cayenne pepper, and black pepper to the sauce, stir well
  7. Season peeled shrimp with salt and freshly ground black pepper on both sides.
  8. Move all contents in the skillet aside making room for the shrimp so they can cook evenly. Cook shrimp for about 3-4 minutes per side until they become pink in color.
  9. Once shrimp is cooked, add them to the chanterelle white wine cream sauce and let everything cook together for another 2 minutes to finish them off.

Serve hot with pasta, scallops or your favorite seafood dish.

Enjoy this creamy, decadent dish and savor the flavors of chanterelle mushrooms and dry white wine paired with lemony shrimp.

Substitutions and Variations

 Savory meets indulgent in this luxurious shrimp and chanterelle dish.
Savory meets indulgent in this luxurious shrimp and chanterelle dish.

There are many different ways in which you can customize this shrimp and chanterelles in white wine cream sauce recipe to suit your personal preferences. Here are a few ideas to get you started:

– Mushroom substitutions: If you can’t find chanterelle mushrooms, you could easily substitute them with other varieties like cremini or button mushrooms. You could also use a combination of different mushroom types for a more complex flavor.

– Wine substitutions: Although this recipe calls for dry white wine, you could experiment with different varieties like Chardonnay, Pinot Grigio, or Sauvignon Blanc to see how they affect the overall taste of the dish.

– Cream substitutions: If you’re looking for a lighter option, you could try using half-and-half or whole milk instead of heavy cream. Alternatively, if you’re looking for an even richer sauce, you could add a dash of crème fraîche or mascarpone cheese at the end of the cooking process.

– Spice substitutions: For a bit more heat, you could add a pinch of cayenne pepper or red pepper flakes along with the cracked black pepper.

– Vegetable additions: You could also add some extra veggies to the dish, such as diced bell peppers, sliced zucchini or yellow squash, or sautéed spinach.

– Pasta swaps: While this recipe works well with fettuccine or linguine pasta, feel free to swap it out for your favorite pasta variety such as campanelle or penne. Or try it with scallop pasta adding some scallops to the recipe.

Remember that cooking is all about experimentation and discovery. So don’t be afraid to make changes and substitutions to this recipe until it’s perfectly suited to your tastes!

Serving and Pairing

 This white wine cream sauce is so velvety, you'll want to drink it by the spoonful.
This white wine cream sauce is so velvety, you’ll want to drink it by the spoonful.

As a sommelier, I believe that the perfect pairing of wine and food can elevate your dining experience to the next level, and this white wine cream sauce recipe is no exception. The creamy and savory flavors of this dish call for a light-bodied and acidic wine, like Sauvignon Blanc or Pinot Grigio, to cut through the richness of the cream sauce and balance out the dish.

For a seafood twist, I would suggest pairing this shrimp and chanterelle dish with a crisp Chardonnay or a rosé. The subtle fruity notes in these wines complement the floral and earthy flavors of the chanterelle mushrooms, as well as the fresh taste of the shrimp.

If you prefer red wines, try pairing this dish with a light or medium-bodied Pinot Noir or a Beaujolais. These wines have enough acidity to complement the cream sauce, while their fruit notes enhance the savory flavors of the mushrooms and seafood.

When it comes to serving, I recommend pairing this creamy white wine pasta with toasted ciabatta bread or crusty French baguette to soak up every last drop of the delicious sauce. Garnish with freshly chopped parsley and grated Parmesan cheese to add an extra layer of flavor to this already flavorful dish.

Whether you choose red or white wine, this creamy chanterelle and shrimp pasta paired with your preferred beverage is sure to delight your taste buds.

Make-Ahead, Storing and Reheating

 Divine flavors blend together to create a hearty and satisfying meal.
Divine flavors blend together to create a hearty and satisfying meal.

Imagine this – you’ve made a delicious shrimp and chanterelle dish with white wine cream sauce, and you have some leftovers. What do you do? Can you store it? Can you reheat it? How about make it ahead of time?

Fortunately, this recipe is quite forgiving when it comes to leftovers, storage and reheating.

If you would like to make this recipe ahead of time, simply cook the shrimp and chanterelles in the white wine cream sauce as instructed. Once done, let the dish cool down before transferring it into an airtight container. You may store this in your fridge overnight for up to 24 hours.

When it’s time to serve, gently reheat the dish on low heat or in the microwave until its temperature reaches approximately 165°F (74°C). You may adjust the consistency of the cream sauce by adding small amounts of heavy cream or a little chicken broth if needed.

If you want to store the leftover dish to enjoy at a later time, keep it in an airtight container and place it in your fridge. The creamy white wine flavor will intensify over time, making your next meal all the more flavorful. The dish can be stored safely for up to three days.

To reheat single servings, place them in a microwave-safe bowl or on a small skillet over low heat. Add a splash of cream or broth if needed, cover with a lid, and heat gently until hot.

Overall, this shrimp and chanterelle recipe with white wine cream sauce is perfect for those who like to meal prep or who want quick and easy leftovers. Its forgiving nature makes it an ideal dish for busy weeknights as well as larger gatherings where food needs to be prepared ahead of time. So go ahead and try out this recipe and have fun experimenting with storing and reheating!

Tips for Perfect Results

 With just a few simple ingredients, you can create a tantalizing seafood delight.
With just a few simple ingredients, you can create a tantalizing seafood delight.

To achieve a perfect and delectable Shrimp and Chanterelles in White Wine Cream Sauce Recipe, take into consideration the following tips.

First, make sure to use dry white wine as this will complement the flavors of chanterelle mushrooms, shrimp, and cream sauce. A dry wine will add depth to the dish without making it too sweet or overpowering.

Second, get the right amount of cayenne and cracked black pepper to add a bit of spiciness to the sauce. Keep in mind that these two ingredients should be used sparingly as they can easily overpower the other flavors in the dish.

Third, pay attention to how you cook your chanterelle mushrooms. They are delicate and can easily become soggy if overcooked. Cook them on medium heat, adding butter and olive oil to keep them moist while cooking.

Fourth, once you add the wine to your pan, let it cook for at least 5 minutes. This will help evaporate some of the alcohol content and intensify the flavor of the dish.

Fifth, take care when adding heavy cream to avoid curdling. After adding the cream to the pan, stir constantly to prevent clumps from forming. Let it simmer for a couple more minutes while stirring continuously.

These tips will help you prepare an exquisite and mouth-watering shrimp and chanterelle sauce that everyone will adore!

Bottom Line

In conclusion, this Shrimp and Chanterelles in White Wine Cream Sauce Recipe is an excellent addition to your recipe book. It offers a unique blend of flavors, including the tangy taste of lemon, the heat of cayenne, and the sweetness of heavy cream. This dish can be prepared quickly and easily with simple kitchen ingredients such as onions, olive oil, mushrooms, and unsalted butter.

The recipe is versatile, allowing you to substitute ingredients based on your preference or what’s in season. You can enjoy it with pasta, use it as a sauce for scallops or shrimp alfredo, or combine it with honey mustard to create a mouth-watering campanelle meal.

Furthermore, this recipe makes a perfect match for different types of wine, particularly dry white wine. The creamy chanterelle sauce balances well with the acidity and crispness of white wine while also bringing out the subtle fruity notes from the wine.

Finally, it’s an affordable meal that can be made ahead of time and reheated without losing its flavor. This dish will become one of your go-to comfort foods that can satisfy all palates.

In overall, I would strongly recommend adding the Shrimp and Chanterelles in White Wine Cream Sauce Recipe to your favorite comfort meals list. Don’t miss out on the chance to indulge in this rich-tasting dish that’s perfect for any occasion!

Shrimp and Chanterelles in White Wine Cream Sauce

Shrimp and Chanterelles in White Wine Cream Sauce Recipe

This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Seafood
Calories 627.3 kcal


  • 2 lbs shrimp, cleaned and peeled
  • 1 lemon, juiced
  • 1/2 cup butter
  • 1 tablespoon olive oil
  • 1/2 lb mushroom, chopped
  • 2 tablespoons onions, minced
  • 2 cups dry white wine
  • 1 1/2 cups heavy cream
  • 3 extra-large egg yolks
  • kosher salt and freshly cracked black pepper
  • cayenne


  • Toss the shrimp with lemon juice.
  • Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
  • Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
  • Season with salt and pepper.
  • Add the onions and cook another 2 minutes.
  • Remove shrimp, mushroom and onion mixture from pan and save on a plate.
  • Deglaze the saute pan with the wine, allowing it to come to a boil.
  • Reduce the wine by half.
  • Add 1/2 of the cream stir, reducing the heat to medium.
  • Beat the egg yolks with the remaining cream.
  • Add a little of the hot cream/wine mixture to the yolks to temper them.
  • Beat well and then add the eg mixture to the sauce.
  • Correct the seasonings.
  • Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
  • Garnish with a lemon slice and serve.
  • Enjoy!

Add Your Own Notes


Serving: 370gCalories: 627.3kcalCarbohydrates: 8.9gProtein: 35gFat: 44.7gSaturated Fat: 25.1gCholesterol: 457.5mgSodium: 366.5mgFiber: 1.3gSugar: 1.6g
Keyword < 60 Mins, European, Very Low Carbs
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