Travis and I love experimenting with different pastas. This is one of our more recent favorites – a shrimp and mushroom pasta with a butter garlic sauce! The best part of the dish is that it’s very easy and can feed 4-6 people.
3/4 to 1 pound of shrimp
8 ounces sliced mushrooms
4-5 roma tomatoes, chopped
2-3 cloves minced garlic
Salt & Pepper
First you’re going to cook the shrimp and mushrooms. Saute shrimp in two batches, each with 1 Tbsp butter, a splash of chicken broth, salt and a little of the garlic you minced. Once the pan is hot, it’ll only take the shrimp about a minute per side to cook. Transfer shrimp into a bowl for later.
Once you’ve cooked both batches of shrimp, add another ½ tablespoon of butter and the mushrooms to the pan. Pour in enough chicken broth to cover the bottom of the pan, and sprinkle with salt and a little more of the minced garlic. Cook on high, stirring frequently, for 5-6 minutes until the mushrooms begin to soften.
Now put it all together! In a large frying pan, add 1 tablespoon butter, 1 tablespoon olive oil, tomatoes, the rest of the minced garlic, and a splash of chicken broth. Simmer for 5 minutes or until the tomatoes start to get soft, then add the shrimp.
Add pasta and mix. Pour entire dish into a serving bowl and top with Parmesan cheese. Serve to your household of hungry people!
P.S. I think this would also be delicious with asparagus, but since Travis isn't a fan, I left it out this time.