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Garlic Shrimp & Mushroom Pasta

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

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

  • 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.
  • 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.
  • Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Nutrition Facts
1-1/3 cups: 469 calories, 23g fat (6g saturated fat), 119mg cholesterol, 648mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 28g protein.

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Reviews

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Average Rating:
  • Curly Tail
    Jul 25, 2020

    Wow! Great recipe, I used white wine instead of broth, Shallot instead of garlic and onion, a little bit of thyme, a tiny bit of oregano and it was the best pasta dish I’ve had in my entire life.

  • Elena
    Apr 24, 2020

    Very good. Followed earlier reviews squeezed 1/2 a lemon. I didn’t add broth. Just juice from the mushroom, onions, leek and lemon. Together with butter and some shredded cheese, the taste is close enough to a restaurant meal. Thanks!

  • Patti
    Oct 21, 2018

    We loved it! I put a lot more of the seasonings than it said to put because we like to taste the seasoning. I put spinach and added a little bit of Louisiana Hot Sauce. It was a hit!

  • Tracey C.
    Apr 18, 2018

    I was so excited to make this as I had all ingredients on hand begging to be included for dinner! I also had fresh spinach so I did add that to the recipe. Interestingly enough, I did not have Italian Seasonings but I had every single individual herb and spice to make my own! I found that recipe on this site also! I did add more salt to accentuate all the fresh flavors, I used cherry tomatoes cut in half for their extra flavor and the shrimp I had was already cooked so I had to add that last, with the spinach, just to heat through. I used half a vidalia onion and added a smidge more chicken broth than the recipe because I love sauce! It's a good thing, too, because the noodles soaked up a lot of the juices as I let it sit a few minutes after turning off the heat. When I go to reheat it (I'm a single gal!), I'll add more of the saved chicken broth to liven up the dish again and for more moisture. This was a DELIGHTFUL dish! I agree, it almost tasted like a restaurant's quality! So thank you for this recipe and I'll be back for more!!

  • tanishagates
    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!

  • Tzrdkd
    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!

  • daisey5
    Mar 17, 2013

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