Mushroom Garlic Shrimp Pasta Recipe

I can’t wait to share my Garlic Shrimp Pasta in a mildly spiced buttery sauce, with shrimp and mushrooms caramelized alongside sundried tomatoes all in one pan for a perfectly satisfying meal.

Ingredients

• Pasta: Carby comfort; fuels you with starch, fills you up fast, good for quick energy.
• Shrimp: Lean protein, low fat, packs iodine and selenium, cooks super fast, slightly sweet.
• Mushrooms: Earthy umami, low cal, some fiber and B vitamins, soaks up sauce.
• Garlic: Pungent punch, contains allicin, gives savory depth, not sweet but aromatic.
• Sun dried tomatoes: Intense sweet tart notes, concentrated lycopene and vitamin C, chewy pop.
• Parmesan: Salty umami, adds protein and calcium, grates into creamy, savory finish.
• Olive oil: Heart healthy fats, monounsaturated boost, helps marry flavors, silky mouthfeel.

Ingredient Quantities

• 8 oz pasta (linguine or spaghetti), about 225 g
• 1 lb large shrimp, peeled and deveined, about 450 g
• 8 oz mushrooms (cremini or button), sliced, about 225 g
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/3 cup sun dried tomatoes (packed in oil), thinly sliced, about 50 g
• 1/4 tsp red pepper flakes, for a mild kick
• 1/2 cup dry white wine or low sodium chicken broth
• 1/4 cup heavy cream or half and half, optional for a silkier sauce
• 1 tbsp fresh lemon juice and 1 tsp lemon zest, optional
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup fresh flat leaf parsley, chopped
• Salt and freshly ground black pepper

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 oz linguine or spaghetti until just al dente (about 8 to 10 minutes). Reserve about 1 cup of the pasta water, then drain and set pasta aside.

2. Pat 1 lb shrimp dry, season with salt and pepper. Thumbing rule: if they’re wet they won’t sear so dry them good.

3. Heat a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Add 8 oz sliced mushrooms and cook undisturbed a few minutes, then stir and let them caramelize about 6 to 8 minutes until golden. Season with a little salt and pepper, then transfer mushrooms to a plate.

4. Add the remaining 1 tbsp olive oil to the hot pan, add shrimp in a single layer and cook 1 to 2 minutes per side until pink and just cooked through. Don’t overcook, they go from perfect to rubber fast. Remove shrimp to the plate with mushrooms.

5. Turn heat to medium, add the remaining 2 tbsp butter to the pan, then sauté 1 small finely chopped shallot about 1 to 2 minutes until soft. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes and cook 30 to 45 seconds until fragrant, then stir in 1/3 cup thinly sliced sun dried tomatoes.

6. Pour in 1/2 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up browned bits. Let it simmer and reduce for 2 to 3 minutes so the alcohol cooks off and the sauce concentrates.

7. If you want a silkier sauce, stir in 1/4 cup heavy cream or half and half and simmer 1 to 2 minutes. Add 1 tbsp fresh lemon juice and 1 tsp lemon zest if using. Stir in 1/4 cup grated Parmesan until it melts, taste and season with salt and freshly ground black pepper. Use reserved pasta water a splash at a time to loosen sauce to your liking.

8. Return mushrooms and shrimp to the skillet, add the drained pasta, and toss everything together over low heat for a minute so the pasta soaks up the sauce and everything warms through. Add chopped 1/4 cup fresh flat leaf parsley and toss again.

9. Plate immediately, sprinkle extra Parmesan over top, and finish with a little more black pepper or a squeeze of lemon if you like. Leftovers reheat well, add a splash of water or cream when warming so the sauce doesnt tighten up.

Equipment Needed

1. Large pot for boiling the pasta, you’ll want about 6 quarts
2. Colander to drain and rinse the pasta
3. Large skillet (10 to 12 inch) for searing mushrooms and shrimp
4. Tongs or a pasta fork to toss and serve
5. Wooden spoon or heatproof spatula for stirring the sauce
6. Sharp chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Microplane or fine grater for Parmesan and lemon zest
10. Large plate or bowl to rest cooked shrimp and mushrooms, plus a small heatproof cup or ladle to reserve pasta water

FAQ

Mushroom Garlic Shrimp Pasta Recipe Substitutions and Variations

• Pasta (linguine/spaghetti): swap for penne or fettuccine for a similar bite, or use whole wheat or gluten free pasta if you want it healthier or need GF.
• Shrimp: replace with scallops, cubed chicken breast, or extra firm tofu for a vegetarian twist, just watch cooking times so you dont overcook them.
• Mushrooms: use shiitake, oyster, or thinly sliced portobello for a meatier texture, canned mushrooms work in a pinch.
• Dry white wine: use low sodium chicken or vegetable broth, or broth plus a tablespoon of lemon juice, or a non alcoholic white wine or diluted white grape juice if you prefer no alcohol.

Pro Tips

– Dry the shrimp really well and let them warm up a little at room temp before cooking, otherwise they steam not sear and get rubbery. Dont salt them too far in advance or theyll draw out moisture.

– Cook mushrooms on higher heat and leave them alone for a few minutes so they brown, not just sweat. Salt them toward the end so they keep their color and crisp edges, youll get way more flavor.

– Use the reserved pasta water sparingly, a few tablespoons at a time, until the sauce clings to the pasta. The starch is magic, it makes the sauce silky without adding more cream.

– If your sun dried tomatoes are oil packed save a tablespoon of that oil for the pan, it adds big flavor, but taste first so you dont overdo the salt. Chop the tomatoes thin so you get little bursts of tang in every bite.

– Brighten it at the end with lemon zest or a tiny squeeze of lemon juice and fresh parsley, dont cook those too long or the brightness disappears. When reheating leftovers add a splash of water or cream so the sauce doesnt seize up.