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Garlic Butter Mushroom Shrimp Pasta Recipe - quick and easy dinner idea with a ton of flavor. Juicy shrimp is simmered in garlic mushroom butter sauce and tossed with fettuccine. This dish is ready in just 15 minutes!
Another quick pasta dinner is my Spaghetti alla Carbonara, which you can serve with Crispy Parmesan Tilapia.
Garlic butter and mushrooms aremost definitely one of my favorite flavor combos. Just the smell of garlic and mushrooms sauteing together in butter makes you hungry and you know the dish will be delicious. Point in case, my Garlic Butter Mushroom Pork Chops. The reviews prove that this combo works every time. Why not with seafood? Shrimp is absolutely fantastic with sauteed mushrooms. Add garlic butter to this combo and the whole dish is transformed into a flavor party!
GARLIC MUSHROOM SHRIMP PASTA
This Garlic Butter Mushroom Shrimp Pasta is perfect for a busy weeknight, yet elegant enough to make for a special occasion. It's absolutely delicious and so easy to make!
HOW TO MAKE GARLIC MUSHROOM SHRIMP PASTA?
- Start by preparing pasta according to instructions on the box. Heat up olive oil and butter in skillet.
- Add shrimp (peeled, deveined, tails removed), season with salt and pepper and cook 2-3 minutes per side. Remove to a plate and set aside.
- Melt 3 tablespoons of butter in the same skillet, add garlic and onion. Saute for 2 minutes until fragrant and onion is almost translucent.
- Add mushrooms and saute until fragrant and soft. Add chicken stock, salt and pepper and bring to simmer. Add shrimp back to skillet and simmer for 1 minute. Remove from heat, add the last tablespoon of butter and stir in until melted. Serve sauce over cooked noodles.
WHAT PASTA TO USE IN THIS DISH:
Any kind, really. We love fettuccine but you can use linguine, spaghetti, penne, bow tie, etc. Whatever you like, will work. You could also serve the garlic butter mushroom shrimp sauce over vegetable noodles (like zoodles) or over mashed potatoes or cauliflower.
WHAT DO YOU NEED TO MAKE THIS DISH:
large skillet (I used non-stick)
one pot (to cook pasta in)
cutting board and knife (to prep the veggies)
MORE RECIPES:
10-Minute Teriyaki Shrimp
15-Minute Creamy Tuscan Shrimp
Creamy Mushroom Garlic Chicken (can be served over potatoes or pasta)
Baked Teriyaki Salmon
Garlic Parmesan Crusted Salmon
Crispy Parmesan Tilapia
Shrimp Fried Rice
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
GARLIC BUTTER MUSHROOM SHRIMP PASTA RECIPE
Garlic Butter Mushroom Shrimp Pasta Recipe
Author: Anna
A quick and easy dinner idea with a ton of flavor. Juicy shrimp is simmered in garlic mushroom butter sauce and tossed with fettuccine. This dish is ready in just 15 minutes!
More easy pasta recipes: www.crunchycreamysweet.com
4.85 from 53 votes
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 507 kcal
Ingredients
- 15 oz. medium or jumbo shrimp peeled, deveined and tails removed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 7 baby bella mushrooms sliced
- ½ cup chopped white onion
- 3 to 4 garlic cloves minced
- 4 tablespoons unsalted butter
- ½ cup chicken or vegetable stock
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz. dry fettuccine pasta
Instructions
Cook pasta according to instructions on the box. Drain and keep warm.
In a large skillet, heat up olive oil and butter. Add shrimp to skillet, season with salt and pepper and cook over medium heat, 2 to 3 minutes per side, until the shrimp are pink. Remove shrimp onto a plate and set aside.
Add 3 tablespoons of butter to skillet and melt. Add garlic and onion and saute until fragrant and onion is almost translucent about 2 to 3 minutes. Add mushrooms and cook until soft.
Add chicken stock and bring mixture to simmer. Add shrimp back to skillet and simmer one minute.
Add the last tablespoons of butter to dish, stir in until melted. Remove skillet from heat.
Season dish with salt and pepper. Toss in cooked noodles. Garnish with chopped parsley and serve.
Notes
I used medium shrimp, already peeled and deveined.
Use any pasta you like for this dish. I like fettuccine but linguine, spaghetti, penne, bowtie, etc will work too.
Nutrition
Calories: 507kcal | Carbohydrates: 44g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 354mg | Sodium: 1321mg | Potassium: 440mg | Fiber: 2g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 5.9mg | Calcium: 188mg | Iron: 3.5mg
Tried this recipe?Leave a comment with rating below!
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Reader Interactions
Comments
Susan Murray says
Delish! I used white wine instead of chicken broth, and leeks instead of white onions because that is what I had on hand. All good.Reply
Marcia says
Delicious! My only change was an extra clove of garlic, as I love garlic then when serving I did sprinkle on some fresh parmesan cheese. Will definitely make this again!Reply
Anna says
Extra garlic is always a good thing in my book! Thank you for making my recipe, Marcia! I'm so glad it was a hit!
Reply
Cassie Stanford says
Delicious! So simple and the whole family enjoyed it. We added Parmaesan to serve.Reply
Tina says
Loved this! Added Creole seasoning to the mix just to give it a little bit more kick with the garlic and oil.Reply
Cathy Reynolds says
I changed it up a little. I used German eggs noodles. They are cut like Fettuccine. I add some chicken leg meat and the fresh chicken broth. At the end added parmesan cheese on toss sauce in the noodles. Wonderful!Reply
Jerry B says
I'll give it a go Anna.
Reply
Anna says
I hope you enjoy it, Jerry!
Reply
Trish says
So easy to make but more importantly, delicious. Used fresh angel hair pasta, my favourite. Treated myself and was totally satisfied with the results. The Pinot Grigio was an excellent accompaniment.Reply
Mike Ratajski says
This was really tasty! I love garlic so I increased the cloves to five. I cooked it according to your directions and sprinkled it with parmesan. I'd definitely make this again. It's simple and quick.
Reply
Anna says
Thank you so much, Mike! I am glad the pasta was a hit!
Reply
Theresa Capri says
This recipe was very good. I added frozen peas and sundried tomatoes and a squeeze of lemon juice. I think it would have come together even a little better if I would have had some sour cream on hand, just a spoon or two of it might have made it just a little better. I did add just a touch of spruce tip mayonnaise that I had made and it perked this dish up. All in all it was good and I would try it again if I have a little sour cream next time. Thank you for this recipe!!Reply
Anna says
Thank you for making my recipe, Theresa!
Reply
Did you make this recipe? Let me know!
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