Description
This Garlic Butter Mushroom Shrimp Pasta is a quick and flavorful dish combining succulent shrimp, sautéed mushrooms, and fettuccine pasta in a rich garlic butter sauce. Perfect for a satisfying weeknight meal, this recipe delivers a creamy, savory seafood pasta that’s easy to prepare in just 15 minutes.
Ingredients
Shrimp and Seasoning
- 15 oz. medium or jumbo shrimp (peeled, deveined, and tails removed)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Cooking Fats and Oils
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided: 1 tbsp for cooking shrimp, 3 tbsp for garlic and onion, 1 tbsp final addition)
Vegetables and Aromatics
- 7 baby bella mushrooms (sliced)
- ½ cup chopped white onion
- 3 to 4 garlic cloves (minced)
Liquids
- ½ cup chicken or vegetable stock
Seasonings
- ½ teaspoon salt (for sauce)
- ¼ teaspoon black pepper (for sauce)
Pasta
- 8 oz. dry fettuccine pasta
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and keep it warm for serving.
- Cook Shrimp: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the shrimp, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and cook for 2 to 3 minutes on each side until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside on a plate.
- Sauté Aromatics and Mushrooms: To the same skillet, add 3 tablespoons butter and melt over medium heat. Add the minced garlic and chopped onions, sautéing for about 2 to 3 minutes until fragrant and the onions are almost translucent. Add the sliced mushrooms and cook until they become soft and tender.
- Simmer Sauce with Stock and Shrimp: Pour in ½ cup chicken or vegetable stock and bring the mixture to a simmer. Return the cooked shrimp to the skillet and simmer together for about one minute, allowing the flavors to meld.
- Finish the Sauce: Add the remaining 1 tablespoon of butter to the skillet and stir until melted and incorporated into the sauce. Remove the skillet from heat.
- Season and Serve: Season the dish with ½ teaspoon salt and ¼ teaspoon black pepper to taste. Toss in the cooked fettuccine pasta, ensuring it is well coated with the garlic butter mushroom shrimp sauce. Garnish with chopped parsley if desired and serve immediately.
Notes
- Use fresh shrimp for best flavor and texture; frozen shrimp should be fully thawed before cooking.
- For a vegetarian option, omit shrimp and substitute with extra mushrooms or plant-based protein.
- Adjust garlic quantity based on your preference for stronger or milder garlic flavor.
- Chicken stock can be substituted with vegetable stock to keep the dish lighter or fully vegetarian.
- Reserve some pasta cooking water to add to the sauce if it needs loosening during the toss step.
- Serve immediately to enjoy the pasta at its best texture and temperature.
