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Garlic Butter Shrimp & Mushroom Pasta

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This rich and flavorful pasta features tender shrimp and mushrooms in a garlicky butter sauce — perfect for a quick and comforting weeknight dinner.

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)

Instructions

Cook Pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and reserve ½ cup of the pasta water.

Cook the Shrimp:
While pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.

Sauté Mushrooms and Garlic:
Add remaining 1 tbsp olive oil and 1 tbsp butter to the same skillet.
Add mushrooms and cook until browned (about 4–5 minutes).
Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Make Garlic Butter Sauce:
Reduce heat to medium-low. Add remaining 2 tbsp butter to melt.
Add drained pasta to the skillet and toss to coat in the garlic butter.
If needed, add reserved pasta water a little at a time to loosen the sauce.

Finish and Serve:
Return shrimp to the pan and toss everything together.
Stir in lemon juice and Parmesan if using.
Garnish with chopped parsley and serve hot.

Notes

Add spinach or cherry tomatoes for extra veggies.

Use fettuccine or linguine in place of spaghetti if desired.

For dairy-free, use vegan butter and omit Parmesan.

Leftovers can be stored in the fridge for up to 2 days and reheated gently.

Find it online: https://allrecipesmade.com/garlic-butter-shrimp-mushroom-pasta/