The classic combination of mixed Ontario Mushrooms, shrimp and pasta in a delicate lower fat sauce will become a new family favourite. This flavour packed, one-pot dish is quick to prepare.

Recipe Tags:

Preparation Time:

Cooking Time:

Servings: 4 to 6

Share this recipe:


  • 4 cups (1 L)  farfalle or rigatoni pasta
  • 1 tbsp (15 mL)  vegetable oil
  • 1 lb (500 g)  mixed Ontario Mushrooms, sliced (crimini, shiitake and/or white button)
  • 3 cloves Ontario Garlic, minced
  • 1 large Ontario Onion, finely chopped
  • 1 tsp (5 mL) each of dried thyme leaves and salt
  • 1/4 tsp (1 mL) pepper
  • 3 tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) 2% Ontario Milk
  • 1/2 cup (125 mL) sodium-reduced chicken stock
  • 1 lb (500 g) large frozen shrimp, thawed peeled and deveined
  • 1/2 cup (125 mL) freshly grated Parmiagiano-Reggiano cheese, divided
  • 2 tsp (10 mL) hot pepper sauce (or to taste)
  • 2 tbsp (25 mL) finely chopped fresh Ontario Parsley


In large pot of boiling salted water, cook pasta according to package directions; drain and set aside. In same pot, heat oil over medium-high heat; cook mushrooms, garlic, onion, thyme leaves, salt and pepper; stirring occasionally, for about 5 minutes or until mushrooms have browned.

Whisk flour into milk and gradually stir into pot along with chicken stock; bring to simmer. Add shrimp; cook for 2 minutes. Stir in drained pasta, 1/3 cup (75 mL) of the cheese and hot pepper sauce; cook, stirring gently, until thickened and shrimp are cooked. Taste and adjust seasonings with more hot pepper sauce, salt and pepper if desired. Stir in parsley; sprinkle with remaining cheese.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 30 grams
  • FAT: 9 grams
  • CARBOHYDRATE: 45 grams
  • CALORIES:  385