Flavor-Packed Mushroom Garlic Shrimp Pasta
This Flavor-Packed Mushroom Garlic Shrimp Pasta is a quick and satisfying meal that combines tender shrimp, savory mushrooms, and fragrant garlic tossed with pasta. The light sauce, made with broth and a touch of lemon, coats every bite beautifully, creating a dish that is both comforting and refreshing. It is easy to prepare, affordable, and perfect for both casual dinners and special occasions.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 300g shrimp, peeled and deveined
- 250g pasta (spaghetti, linguine, or fettuccine)
- 200g mushrooms, sliced
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp butter
- 1 cup chicken broth or vegetable broth
- 2 tbsp lemon juice
- 3 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: Red pepper flakes, grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Pat shrimp dry and season with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook shrimp for 2 minutes on each side until pink and opaque. Remove and set aside.
- In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Add sliced mushrooms and sauté for 5–6 minutes until golden brown.
- Reduce heat slightly, then add minced garlic. Stir and cook for 30 seconds until fragrant.
- Deglaze the skillet with chicken broth. Scrape the bottom to release any browned bits. Let simmer for 2–3 minutes.
- Add lemon juice and stir. Return the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water a little at a time until the sauce clings well to the pasta.
- Return shrimp to the skillet and gently mix to combine. Cook for 1–2 minutes to warm through.
- Sprinkle fresh parsley over the pasta before serving. Add Parmesan or red pepper flakes if desired.
Notes
For a creamy version, stir in a splash of heavy cream after adding the broth.
Substitute vegetables such as zucchini or spinach if mushrooms are not available.
Always add garlic after mushrooms to prevent burning.