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Mushroom Garlic Shrimp Pasta
Ben Carraoli

Mushroom Garlic Shrimp Pasta Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 708
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. Plate your pasta and finish with a generous sprinkle of freshly grated Parmesan cheese and chopped basil. The aroma is irresistible!