Spaghetti with Shrimp and Mushrooms
Elevate your pasta night with this vibrant and flavorful Spaghetti with Shrimp and Mushrooms recipe! Perfectly al dente spaghetti is tossed in a luscious garlic butter sauce, complemented by tender shrimp, earthy mushrooms, and a hint of lemon for a zesty finish. The optional splash of white wine adds a gourmet touch, while red pepper flakes lend a subtle kick of heat. Ready in just 30 minutes, this easy yet elegant dish is perfect for busy weeknight dinners or special occasions. Top it off with freshly grated Parmesan and a sprinkle of parsley for a restaurant-quality meal that's sure to impress. Whether you're craving comfort food or seeking a seafood-inspired pasta dish, this recipe is a must-try for pasta and shrimp lovers alike!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp (peeled and deveined)
- 8 oz mushrooms (sliced)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 0.25 cup white wine (optional)
- 2 tbsp lemon juice
- 2 tbsp parsley (chopped, plus extra for garnish)
- 0.5 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
- optional Parmesan cheese (grated, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic and cook for another 1-2 minutes until fragrant. If using white wine, pour it in and let it simmer for 1-2 minutes to reduce slightly.
Add the cooked shrimp back into the skillet, along with the lemon juice, chopped parsley, and red pepper flakes (if using). Stir to combine.
Toss the cooked spaghetti into the skillet, adding a splash of the reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly. Taste and adjust seasoning with salt and black pepper, if necessary.
Divide the spaghetti among serving plates, garnish with extra parsley, and sprinkle with Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.3 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 20.7 mcg | 103% | |
| Calcium | 325 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
