I recently tried something new that instantly became a weeknight staple – this Mushroom Garlic Shrimp Pasta. The buttery richness, juicy shrimp, umami-packed mushrooms, and the slight tang from sun-dried tomatoes made this dish a total winner.
If you’re anything like me and love meals that are fast, flavorful, and feel restaurant-quality, you’re in for a treat. I even found it reminded me a little of my favorite Spicy Orange Chicken Recipe in the way the heat and savory notes balanced so perfectly. Let’s dive into this creamy, garlicky pasta goodness!
Ingredients You’ll Need (and Why They Matter)
Using high-quality, fresh ingredients is the secret to making this pasta stand out. Here’s what you’ll need, along with a few handy tips and pro pointers:
- 8 oz uncooked linguine (250 g): Linguine works best here for capturing the buttery sauce. You can use fettuccine or spaghetti as alternatives.
- 1 lb shrimp, cleaned and deveined: Use fresh or properly thawed shrimp for the juiciest texture – avoid pre-cooked shrimp as they can get rubbery.
- 1 lb mushrooms, sliced: Button mushrooms work, but cremini or baby bella will add more depth and earthiness.
- 2 tbsp butter: Adds richness and silkiness to the sauce.
- ½ tbsp olive oil (or oil from sun-dried tomatoes): This brings a tangy, intense flavor that balances the butter perfectly.
- 1 tsp Italian seasoning: Opt for a salt-free blend so you can control the overall saltiness.
- 1 tsp paprika: Adds smokiness and a touch of warmth without overwhelming heat.
- Salt, to taste: Season thoughtfully—especially if your Italian seasoning includes salt.
- ½ tsp black pepper: For a mild kick of spice and depth.
- 1 tbsp minced garlic: Fresh garlic is non-negotiable here. It’s the flavor backbone of this dish.
- ½ cup sun-dried tomatoes (plus 2 tbsp of the oil from the jar): Adds chewiness and a punchy flavor you can’t get from fresh tomatoes.
- Grated parmesan cheese and fresh Italian basil, for garnish: Grate fresh Parmesan – pre-shredded doesn’t melt the same way. Fresh basil adds aroma and a pop of color.
Seasoning for Shrimp:
- ½ tbsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper: Season the shrimp right before cooking for best flavor infusion.
Note: This recipe yields 4 servings based on the above quantities.
Variations to Make It Your Own
Want to switch things up or make it fit your dietary needs? Here are some variations:
- Dairy-free option: Use olive oil instead of butter and skip the Parmesan or use a plant-based cheese.
- Low-carb version: Swap out linguine with zucchini noodles or shirataki noodles.
- Add veggies: Baby spinach, roasted bell peppers, or even asparagus work great.
- Protein swap: You can easily sub the shrimp with chicken breast or thighs. It works perfectly for fans of chicken recipes.
Cooking Time Breakdown
Here’s how long it’ll take from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Perfect for a fast, flavorful weeknight dinner.
Equipment You’ll Need
Here’s the basic kitchen gear you’ll need to bring this dish to life:
- Large pot: For boiling the pasta to al dente perfection.
- Large skillet or sauté pan: For cooking the shrimp, mushrooms, and bringing the dish together.
- Tongs or pasta spoon: To toss the pasta and evenly coat it with sauce.
- Knife and cutting board: For slicing mushrooms, sun-dried tomatoes, and mincing garlic.
- Measuring spoons: To get the seasoning balance just right.
How to Make Mushroom Garlic Shrimp Pasta?
This pasta is surprisingly simple to prepare but tastes like something out of an upscale trattoria.
Step 1: Cook the Pasta
Start by bringing a pot of salted water to a boil and cook your linguine until it’s just al dente. This usually takes about 8–10 minutes. Don’t forget to reserve 1 cup of pasta water before draining—it’s liquid gold for the sauce!
Step 2: Sear the Shrimp
While the pasta cooks, toss your cleaned shrimp with garlic powder, paprika, Italian seasoning, salt, and pepper. In a large skillet, heat a combo of butter and oil (or sundried tomato oil for extra flavor). Add shrimp in a single layer and sear for about 2 minutes on each side. Once they turn pink and lightly browned, remove them from the pan and set aside.
Step 3: Sauté the Mushrooms
In the same skillet, add more butter and then your sliced mushrooms. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir and cook for another 2–3 minutes. This browning gives them a meaty, savory depth that enhances the dish.
Step 4: Build the Sauce
Add minced garlic to the mushrooms and sauté just until fragrant—don’t let it burn. Now, add your drained pasta, cooked shrimp (with any resting juices), chopped sun-dried tomatoes, and 1/3 cup of the reserved pasta water. Toss everything together until the sauce slightly thickens and coats every strand of pasta.
Step 5: Garnish and Serve
Plate your pasta and finish with a generous sprinkle of freshly grated Parmesan cheese and chopped basil. The aroma is irresistible!
Additional Tips for Making this Recipe Better
After cooking this dish more than once, I’ve discovered a few tips that really elevate the final result:
- Let the mushrooms brown undisturbed to get that deep umami flavor.
- Don’t overcook the shrimp—they only need about 2 minutes per side.
- Use the oil from the sun-dried tomato jar for more depth and richness.
- If you like it spicy like I do, a pinch of red pepper flakes gives it an awesome kick.
- Toss everything in the pan just before serving to keep the pasta silky and not gummy.
How to Serve Mushroom Garlic Shrimp Pasta?
Presentation makes a big difference, especially with pasta. Here are my go-to serving suggestions:
- Plate it in a wide, shallow bowl for that “restaurant feel.”
- Garnish with ribbons of fresh basil, shaved Parmesan, and maybe even a wedge of lemon for brightness.
- Pair with crusty garlic bread or a side of roasted veggies.
- It also complements creamy dishes like a Creamy Tomato Basil Risotto Recipe beautifully for a surf-and-turf dinner spread.
Nutritional Information (Per Serving)
If you’re tracking your macros or just curious:
- Calories: 443 kcal
- Protein: 36g
- Carbohydrates: 56g
- Fat: 10g
Balanced and satisfying—perfect for a wholesome dinner.
How to Store Mushroom Garlic Shrimp Pasta?
- Refrigerate: Store leftovers in an airtight container. It stays fresh for up to 3 days in the fridge.
- Freeze: I don’t recommend freezing due to the shrimp and mushroom texture changes.
- Reheat: Reheat gently on the stovetop with a splash of water or butter to revive the sauce without drying it out.
Why You’ll Love This Recipe?
There’s a lot to love about this easy, flavorful pasta dish. Here’s why I keep making it:
- Quick and easy: From prep to plate in under 40 minutes.
- Versatile: Swap proteins or add veggies based on what’s in your fridge.
- Rich but light: Creamy without being overly heavy—thanks to the pasta water trick.
- Crowd-pleaser: Even picky eaters love the combination of shrimp, garlic, and mushrooms.
- Impressive: It looks and tastes gourmet without much effort.
Common Mistakes to Avoid for Better Results
Avoid these pitfalls and your pasta will come out perfect every time:
- Overcooking shrimp: They turn rubbery fast, so keep an eye on them.
- Crowding the pan: This stops mushrooms from browning properly—use a big skillet or cook in batches.
- Skipping the pasta water: It’s essential for a smooth, cohesive sauce.
- Using pre-grated cheese: It doesn’t melt as well and lacks flavor.
- Not seasoning in layers: Season the pasta water, the shrimp, and taste everything before serving.
Ingredients
Method
- Start by bringing a pot of salted water to a boil and cook your linguine until it’s just al dente. This usually takes about 8–10 minutes. Don’t forget to reserve 1 cup of pasta water before draining—it’s liquid gold for the sauce!
- While the pasta cooks, toss your cleaned shrimp with garlic powder, paprika, Italian seasoning, salt, and pepper. In a large skillet, heat a combo of butter and oil (or sundried tomato oil for extra flavor). Add shrimp in a single layer and sear for about 2 minutes on each side. Once they turn pink and lightly browned, remove them from the pan and set aside.
- In the same skillet, add more butter and then your sliced mushrooms. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir and cook for another 2–3 minutes. This browning gives them a meaty, savory depth that enhances the dish.
- Add minced garlic to the mushrooms and sauté just until fragrant—don’t let it burn. Now, add your drained pasta, cooked shrimp (with any resting juices), chopped sun-dried tomatoes, and 1/3 cup of the reserved pasta water. Toss everything together until the sauce slightly thickens and coats every strand of pasta.
- Plate your pasta and finish with a generous sprinkle of freshly grated Parmesan cheese and chopped basil. The aroma is irresistible!