Name: Garlic Butter Shrimp & Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz spaghetti; 1 lb shrimp, peeled and deveined; 2 tbsp olive oil; 4 tbsp unsalted butter; 8 oz mushrooms, sliced (cremini or white button); 4 cloves garlic, minced; ½ tsp red pepper flakes (optional, for heat); Salt and black pepper, to taste; ¼ cup grated Parmesan cheese (optional); 2 tbsp chopped fresh parsley (for garnish); Juice of ½ lemon (optional, for brightness)

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Why I Love This Recipe

I love this pasta because it comes together quickly but never compromises on flavor. The garlic butter gives it richness, the mushrooms bring earthiness, and the shrimp adds that perfect touch of protein and sweetness. It’s a one-pan situation after the pasta boils, which makes cleanup easy. I can dress it up for company or keep it casual for a quick family dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz spaghetti
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons unsalted butter
8 oz mushrooms, sliced (I use cremini or white mushrooms)
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste
Juice of ½ lemon
¼ cup grated Parmesan (optional)
Fresh parsley, chopped (for garnish)

Directions

I bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. I reserve ½ cup of the pasta water before draining.
While the pasta is cooking, I heat olive oil in a large skillet over medium-high heat.
I add the shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and just cooked through. I transfer the shrimp to a plate and set it aside.
In the same skillet, I melt the butter and add the mushrooms. I sauté them for 5–6 minutes until browned and tender.
I stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
I return the shrimp to the skillet, add the drained spaghetti, and toss everything to combine.
I pour in a splash of the reserved pasta water to help coat the pasta and loosen the sauce if needed.
I finish with a squeeze of lemon juice, sprinkle in the Parmesan if using, and season to taste.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it on the table in just 30 minutes—perfect for busy weeknights.

Variations

I use fettuccine or linguine instead of spaghetti when I want a wider noodle.
I sometimes add baby spinach or chopped asparagus for extra veggies.
For a creamier version, I stir in a splash of heavy cream or a dollop of cream cheese at the end.
I swap the shrimp for scallops or sliced chicken when I want to change up the protein.
I occasionally add a splash of white wine to the sauce for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water or broth to loosen the sauce. The shrimp may become slightly firmer after reheating, but the flavor holds up well.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely before cooking. I pat them dry to avoid excess moisture in the skillet.

What type of mushrooms work best?

I usually use cremini or white mushrooms, but shiitake or oyster mushrooms add great flavor too.

Can I make this dairy-free?

Absolutely. I use vegan butter or extra olive oil and skip the Parmesan. It’s still delicious.

Is this spicy?

It’s mildly spicy if I add red pepper flakes. I adjust the amount to taste or leave them out for a milder version.

Can I make it gluten-free?

Yes. I use gluten-free pasta, and the rest of the ingredients are naturally gluten-free. I just check my labels to be sure.

Conclusion

Garlic Butter Shrimp & Mushroom Pasta is everything I want in a fast, flavorful meal—rich, garlicky, and satisfying without being heavy. It’s one of those dinners that feels special even though it’s made with simple ingredients. Whether I’m feeding guests or just treating myself to a comforting bowl of pasta, this recipe never fails to impress.