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Garlic Shrimp & Mushroom Pasta Recipe

Garlic Shrimp & Mushroom Pasta Recipe

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. YIELD:5 servings

Ingredients

  • 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

Directions

  • 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.

Reviews for Garlic Shrimp & Mushroom Pasta

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MY REVIEW
tanishagates User ID: 5484387 247637
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!"

MY REVIEW
Tzrdkd User ID: 7220779 184417
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!"

MY REVIEW
daisey5 User ID: 146806 188578
Reviewed Mar. 17, 2013

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

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Wine Pairings

Light-Bodied White Wine

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