Shrimp and Mushroom Pasta

Shrimp and mushroom pasta might be the best 30-minute decision you make all week. This recipe has everything I love about cozy Italian recipes: garlicky, buttery noodles, savory mushrooms, sweet-tart tomatoes and perfectly pink shrimp. It’s simple but impressive enough for guests, even when I’m trying to keep my budget in mind. It’s a little luxurious, a little rustic, and wildly satisfying without being heavy.

This mushroom and shrimp pasta requires one pot, one skillet and about 30 minutes. It’s super customizable—add spinach, a touch of wine or hot sauce for a bigger impact—and tastes like it came from a restaurant. When it comes to pasta recipes, this one’s a keeper.

Ingredients for Shrimp and Mushroom Pasta

• Angel hair pasta: The delicate texture of angel hair, the skinniest of all pasta shapes, soaks up the garlicky, buttery goodness like it was born to do it. Cook the pasta until just al dente; it will cook more when tossed in the hot sauce.
• Mushrooms: Almost any type of mushroom works in this recipe, but white button or cremini are the easiest to find.
• Onion: White or yellow onion will add a sweeter, more subtle flavor to the dish, but red onion will do in a pinch.
• Olive oil: Use any quality olive oil for sauteeing vegetables.
• Garlic: Minced garlic adds zip and flavor to the entire dish.
• Shrimp: For this dish, use raw, cleaned and deveined shrimp. Medium shrimp usually come in around 31-40 per pound. Tail-on or off? Keeping the tail on makes a pretty picture, but makes eating a little more complicated.
• Chicken broth: Broth adds below-the-radar savoriness and smooths the sauce’s texture. A reduced-sodium chicken broth brand allows you to control the salt without sacrificing flavor.
• Seasoning: Salt, pepper and Italian seasoning, which includes herbs like basil, oregano, thyme and rosemary, complements the earthy, briny flavors in this dish.
• Plum tomatoes: This type of tomato is less watery than other varieties, making it ideal for sauteing. Plum tomatoes add acidity and brightness to balance the richness of the sauce.
• Romano cheese: Romano is a hard, aged cheese with a sharp, salty flavor that complements the shrimp and tomatoes. Try pecorino Romano, made from sheep’s milk, if you want a genuinely Italian interpretation.
• Butter: Butter smooths out the sauce and adds a velvety finish. Even just a tablespoon makes a noticeable difference in terms of richness and texture.

Directions

Step 1: Cook the pasta

Cook the pasta according to package directions.

Editor’s Tip: Salting your pasta water enhances the flavor of the pasta

Step 2: Saute the mushrooms and onions

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Meanwhile, saute the mushrooms and onions in olive oil in a large skillet until they’re tender. Add the garlic and cook for one minute longer.

Step 3: Cook the shrimp

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Add the shrimp, broth and seasonings. Bring the sauce to a boil. Reduce the heat, then cook and stir for four to five minutes or until the sauce is slightly thickened and the shrimp turn pink.

Editor’s Tip: The key to thoroughly cooking—but not overcooking—shrimp is keeping an eye on their color and shape. Just-cooked shrimp should turn pink and curl into a C shape. If they curl into a tight O shape, they’re overcooked. Remove them from the heat when you see the former.

Step 4: Combine the pasta and shrimp

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Stir in the plum tomatoes, 1/4 cup of cheese and the butter. Drain the pasta and toss it with the shrimp mixture. Sprinkle with the remaining cheese.

Editor’s Tip: If the sauce feels a little thick, a splash of reserved pasta water can help loosen it. A squeeze of fresh lemon juice right before serving brightens everything up.

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Recipe Variations

• Add spinach or arugula: Toss in a couple of handfuls of fresh spinach or arugula right before serving for a hit of green. You can also add chopped asparagus or frozen peas with the mushrooms and onions.
• Give it a spicy kick: Add crushed red pepper flakes with the garlic for a little heat and a lot of personality.
• Go creamy: Stir in a splash of heavy cream or a spoonful of mascarpone to make a more decadent sauce that’s closer to shrimp Alfredo.
• Replace the shrimp: Try scallops, chunks of salmon or even rotisserie chicken if shrimp isn’t your thing.

How to Store Shrimp and Mushroom Pasta

Let the pasta cool completely, then store it in an airtight container in the fridge for up to four days.

How should you reheat shrimp and mushroom pasta?

Reheat shrimp and mushroom pasta gently on the stovetop over low heat with a splash of broth or water. The microwave works, too, but reheat the pasta slowly at a low temperature so you don’t turn those shrimp into rubber bands.

Shrimp and Mushroom Pasta Tips

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What’s the best way to clean shrimp?

Cleaning and deveining shrimp isn’t as complicated as it sounds. Start by peeling off the shell (unless you bought them already peeled—nice move). Then, make a shallow cut along the back of the shrimp with a paring knife and remove the dark vein using the tip of the knife or your fingers. Rinse the shrimp under cold water and pat them dry with paper towels. Boom, you’ve got clean, classy shrimp ready to be cooked for this delicious dish.

What can you serve with shrimp and mushroom pasta?

This dish is light and garlicky, so it pairs beautifully with a crisp arugula salad, garlic bread or a simple roasted veggie like asparagus or zucchini. Want to go all authentic Italian trattoria? Start the meal with a small antipasto plate or finish it with a lemony dessert like a sorbet or panna cotta. And don’t forget the wine—a crisp white like pinot grigio or sauvignon blanc will always do the trick.