Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

why make this recipe

This Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce feels fancy but is easy. It uses simple ingredients and comes together fast. It works for a weeknight dinner or a small dinner party.

introduction

This dish fills flaky puff pastry shells with a warm, creamy mix of shrimp and mushrooms. The sauce is garlicky and smooth. If you want a different creamy pasta to try later, see this Creamy Cajun Chicken Rotini recipe for ideas.

how to make Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

1. Bake the puff pastry shells, or warm pre-made shells.
2. Cook shrimp quickly in butter and garlic until pink. Remove them.
3. Sauté mushrooms in the same pan until they brown.
4. Sprinkle flour into the pan and stir to form a light roux.
5. Slowly whisk in heavy cream and broth. Stir until the sauce thickens. Season with salt and pepper.
6. Return shrimp and mushrooms to the sauce. Warm for 1–2 minutes.
7. Spoon the filling into the puff pastry shells and top with parsley. Serve right away.

Ingredients :

• 4 pre-made puff pastry shells (vol-au-vent)
• 1/2 lb shrimp, peeled & deveined
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/4 cup chicken or seafood broth
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp chopped parsley
• 1 egg (for egg wash if baking your own shells)

Directions :

1. Bake the Puff Pastry Shells: If using frozen pastry shells, bake according to package directions until golden and flaky.
2. Sauté Shrimp & Mushrooms: In a skillet, melt butter and add garlic. Sauté shrimp until pink, then remove. Add mushrooms and cook until browned.
3. Make the Creamy Garlic Sauce: In the same pan, sprinkle flour and stir to create a roux. Slowly whisk in cream and broth, stirring until thick. Season with salt and pepper.
4. Bring It All Together: Return shrimp and mushrooms to the sauce and toss gently to coat. Let simmer for 1–2 minutes.
5. Fill & Garnish: Spoon the creamy filling into the warm puff pastry shells. Garnish with chopped parsley and serve immediately.

how to serve Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

Serve them warm right out of the oven. Add a simple green salad or steamed vegetables. They work as an appetizer or as a light main with bread to soak up the sauce.

how to store Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

Store leftover filling in an airtight container in the fridge for up to 2 days. Do not store filled shells — pastry will get soggy. Reheat the filling gently on the stove and warm fresh shells in the oven before serving.

tips to make Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

• Use medium heat to avoid overcooking the shrimp.
• Pat shrimp dry so they brown quickly.
• If sauce gets too thick, thin with a splash more broth or cream.
• For easy prep, cook shrimp and mushrooms ahead and finish sauce just before serving.
• For extra flavor, add a squeeze of lemon or a pinch of smoked paprika. For a cheesy twist see this Garlic Parmesan Chicken Linguine for sauce ideas.

variation (if any)

• Use scallops or shredded cooked chicken instead of shrimp.
• Swap heavy cream for half-and-half for a lighter sauce (it will be a bit thinner).
• Add white wine when making the sauce for more depth.

FAQs

Q: Can I make this ahead?
A: Make the filling ahead and chill. Reheat on the stove and warm shells in the oven before serving.

Q: Can I use raw mushrooms and shrimp from frozen?
A: Thaw shrimp fully and pat dry. Use fresh mushrooms for best texture. If using frozen shrimp, cook until just pink.

Q: How do I prevent the pastry from getting soggy?
A: Fill shells just before serving. Keep pastry and filling separate until ready to eat.

Q: Can I freeze the filling?
A: You can freeze the sauce and shrimp, but texture may change. Freeze in a sealed container for up to 1 month and thaw in the fridge before reheating.

Conclusion

For a quick, tasty guide and photos, check this helpful recipe: Easy Creamy Shrimp and Mushroom Vol-au-Vents.

Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

A delightful dish featuring flaky puff pastry shells filled with a creamy, garlicky mixture of shrimp and mushrooms. Perfect for weeknight dinners or small gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: French

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Filling

• 1/2 lb shrimp, peeled & deveined
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1/4 cup chicken or seafood broth
• 1/4 tsp black pepper
• 1 tbsp chopped parsley for garnish
• 4 pieces pre-made puff pastry shells (vol-au-vent) or homemade, if preferred
• 1 egg for egg wash if baking your own shells

Method

 

Preparation

1. Bake the puff pastry shells according to package directions until golden and flaky.
2. In a skillet, melt butter and add garlic. Sauté shrimp until pink, then remove from the pan.
3. Add mushrooms to the same pan and sauté until browned.
4. Sprinkle flour into the pan and stir to create a light roux.
5. Slowly whisk in heavy cream and broth, stirring until the sauce thickens. Season with salt and pepper.
6. Return shrimp and mushrooms to the sauce and toss gently to coat. Let simmer for 1–2 minutes.
7. Spoon the creamy filling into the warm puff pastry shells. Garnish with chopped parsley and serve immediately.

Notes

To avoid overcooking shrimp, use medium heat. If sauce gets too thick, thin with a splash more broth or cream. For added flavor, you can squeeze lemon or add smoked paprika. For a cheesy variation, explore Garlic Parmesan sauce options.