Garlic Shrimp & Mushroom Pasta Recipe
Garlic Shrimp & Mushroom Pasta Recipe photo by Taste of Home

Garlic Shrimp & Mushroom Pasta Recipe

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Effortless and delicious: That’s exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it’s ready in no time for just a few dollars a serving. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 8 ounces uncooked angel hair pasta
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup chicken broth
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 1/2 cup grated Romano cheese, divided
  • 1 tablespoon butter


  1. Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
  2. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
  3. Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese. Yield: 5 servings.
Originally published as Garlic Shrimp & Mushroom Pasta in Simple & Delicious April/May 2013, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 29, 2016

"I made this recipe last night, but I used sun-dried tomatoes instead of plum tomatoes. And I added lemon juice and spinach. It was AWESOME!"

Reviewed May. 13, 2013

"My family loved it! We'll make this regularly. I used broccoli instead of tomoatoes since I didn't have tomatoes. I added a lot more shrimp, mushrooms, garlic and pepper, and slightly less salt. It was great!"

Reviewed Mar. 17, 2013

"This was very good and easy to make. Everyone loved it."

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