Garlic Shrimp Pasta
This easy 30-minute garlic shrimp pasta with mushrooms and fresh tomatoes is perfect for quick weeknight dinner, yet elegant enough for hosting. It's buttery and garlicky, with lots of fresh flavors.
Servings: 4 people
Calories: 616kcal
Equipment
Ingredients
- ¾ pounds fettuccine pasta
- 1 pound extra large shrimp thawed, peeled and deveined
- Olive oil for the pan
- Salt and pepper
- 5 tablespoons unsalted butter divided
- 8 ounces cremini mushrooms sliced
- 6 cloves fresh garlic minced
- ¼ teaspoon red pepper flakes optional
- ½ cup white wine or chicken or vegetable broth
- 1 cup halved cherry tomatoes
- ¼ cup finely chopped Italian parsley plus more for garnish
- Freshly grated parmesan cheese to serve
Instructions
- In a pot with generously salted water, cook the fettuccine pasta according to package directions until al dente. Reserve some pasta water for later. Drain.
- Pat dry shrimp and season with a few drizzles of olive oil, salt (about ½ teaspoon), and ground black pepper.
- In a large deep skillet, heat about 2 tablespoons of olive oil over medium-high heat. Cook the shrimp on both sides until cooked through, about 3 minutes per side. Remove from the pan and set aside.
- Melt 3 tablespoons of the butter, and saute mushrooms for 2 minutes. Then, add minced garlic and red pepper flakes (if using) for another 1 minute until fragrant. Add white wine and deglaze any brown bits, and simmer until reduced by half.
- Toss in the halved cherry tomatoes and cook for another 1 minute.
- Add the cooked pasta back into the pan, plus pasta water as needed to build a thin sauce. Season with salt and pepper to taste.
- Return the cooked shrimp, along with the remaining 2 tablespoons of butter. Toss to combine and melt the butter to coat the pasta. Finish with chopped Italian parsley.
- Serve with grated parmesan cheese on top and garnish with more parsley. Enjoy!
Notes
- Don’t forget to reserve some pasta water! I know I often forget.
- Preferably use extra large or jumbo shrimp. They shrink when cooked, so the larger, the better.
- Shrimp takes just 3 minutes to cook per side, so be careful not to overcook. I use medium-high heat to get a nice sear.
- White wine: Pinot Grigio or Chardonnay.
- If you prefer not to use wine, substitute with broth.
- Prep Ahead: Season shrimp (thawed, peeled and deveined). Refrigerate in an airtight container. Prep the rest of the veggies and aromatics, and refrigerate in individual airtight containers before cooking.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the microwave oven until warm.
- Fettuccine: Any long pasta will work great!
- White wine: Chicken or vegetable broth.
- Shrimp: Scallops, salmon, chicken or steak bites.
- Cherry tomatoes: Diced roma tomatoes.
- Add-ins: Spinach, red bell peppers, zucchini, or any veggies you like.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 616kcal | Carbohydrates: 68g | Protein: 30g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 676mg | Potassium: 738mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 3mg