Mushroom Garlic Shrimp Pasta

Buttery and flavourful Shrimp pasta with mushrooms, sundried tomatoes, is the kind of dinner I wouldn't mind having on repeat.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 25

Servings servings

Calories 400kcal

Cook dry pasta in seasoned water until al dente.
Reserve 1 cup of cooked pasta water.
While the pasta is cooking, heat 1 tablespoons butter and oil in a pan.
Toss shrimp with 1 teaspoon Italian Seasoning, paprika , salt and pepper. Add to the hot skillet.
Sear on medium-high heat for 2 minutes, until shrimps are no longer pink.
Flip and sear on the other side for another 2 minutes. Remove from the pan and keep aside.
To the same pan add rest of the butter. To hot skillet add sliced mushrooms.
Cook mushroom undisturbed for 3-4 minutes on medium-high heat then flip and cook for another 3-4 minutes.
Add minced garlic, rest of the Italian Seasoning, chopped sundried tomato along with its oil. Stir and cook for 30 seconds.
Add 1/2 cup pasta water. Let it come to a simmer. It will start to thicken slowly.
Add cooked pasta, Shrimp (along with any juice from the bowl while resting). Toss everything well. Add more pasta water if it feels dry.
Serve with some freshly grated parmesan on top.

If the Italian seasoning contains salt, then adjust the salt quaintity as per taste, keeping in mind pasta was also seasoned while cooking.
For extra heat, sometime I add dash of red pepper flakes.
To caramelize mushroom well, don't overcrowd the pan. If the skillet is not big enough, cook in 2 batches.