Shrimp and Mushroom in a Creamy Lime Sauce

This dish came together on one of those days when I wanted something quick, light, and flavorful, but with a little richness to make it feel special. As I was cooking, I texted my husband and told him, "This dish will be the cover of Alhambra Cookbook!" I couldn’t wait for him to get back home to try it and tell me what he thinks. I knew right away that this was one of the best dishes I’ve made, and I’m so glad I wrote the recipe down.

I love how the plump shrimp and hearty mushrooms soak up all the spices and flavors, while the squeeze of lime adds a bright, fresh note. The cream ties it all together into a smooth, velvety sauce. It’s the kind of dish that feels indulgent yet light, perfect for a weeknight dinner or even a special occasion. Served with rice, pasta, or arzo, this is a recipe that I know will become a favorite.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

• 2 tablespoons butter

• 2 garlic cloves, finely chopped

• 300g mushrooms, halved

• 400g shrimp, peeled and deveined

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon white pepper

• Salt, to taste

• 12 cherry tomatoes, halved (about 4 per person)

• A handful of fresh parsley, chopped

• A handful of fresh dill, chopped

• Juice of half a lime

• 1 cup cooking cream

For serving

White rice, pasta, or arzo (optional)

Instructions:

Sauté the Garlic and Mushrooms:

• In a large pan, melt the butter over medium heat.

• Add the finely chopped garlic and sauté for about 1 minute until fragrant.

• Add the mushrooms and cook for about 3-4 minutes until they begin to soften but are not fully cooked.

Cook the Shrimp:

• Add the shrimp to the pan and cook for about 2 minutes, stirring occasionally.

Season and Add Tomatoes:

• Sprinkle in the cumin, paprika, white pepper, and a pinch of salt. Stir to coat the shrimp and mushrooms evenly with the spices.

• Add the cherry tomatoes and continue cooking for another 2 minutes, allowing them to soften slightly.

• Stir in the fresh parsley and dill, cooking for 1-2 minutes to let the herbs release their flavor.

• Pour in the cooking cream, reducing the heat to low. Let the dish simmer gently for about 5 minutes until the sauce thickens and the shrimp are fully cooked.

Serve:

• Serve the creamy shrimp and mushroom mixture over white rice, pasta, or arzo for a complete meal.