Easy weeknight pasta dinners are the best! Make this quick and easy garlic shrimp pasta tonight. You will love every single bite!
I realized that I haven’t really posted any pasta recipes, so here goes the first one. And it’s so good!
Delicate shrimp with delicious garlic flavors, seared to perfection and infused with white wine. The addition of fresh tomatoes, mushrooms, and parsley make this easy weeknight pasta dinner a winner!
You know that pasta craving you get after a long day? Yup, that’s how I felt last week. After a busy day at work and dealing with this crazy thing called life, all I wanted was to come home, make an easy dinner with minimal clean-up, and still feel like I was eating a restaurant-quality dish.
This was SO good. Like, seriously. Even though every ingredient stood out, the best part was the wine-butter sauce! Delicate, subtle, and elegant.
And don’t forget to pin this recipe! 🙂
- Cook the shrimp for about 1-2 minutes per side. If shrimp is overcooked, it will become tough and gummy.
- Toss the diced tomatoes last so they will maintain their shape and freshness. Fresh tomatoes give a nice contrast to the cooked pasta and shrimp.
Garlic Shrimp Fettuccine with Tomatoes and Mushrooms
This easy weeknight pasta dish will become your new favorite. Delicious shrimp pasta to feed a crowd!
- 1 pound fettuccine
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1/2 cup white wine
- 3 tablespoons unsalted butter
- 5 roma tomatoes, diced
- 1 cup white mushrooms, sliced
- 1/2 cup finely chopped Italian parsley, plus more for garnish
- Salt and pepper to taste
- Lemon wedges to serve (optional)
Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
Serve with more parsley for garnish and lemon wedges (optional). Enjoy!