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 443kcal

Cook dry pasta in seasoned water until al dente. Reserve 1 cup of cooked pasta water.
While the pasta is cooking, heat 1 tablespoon butter and oil in a pan. (You can also use the oil from sundried tomato)
Toss shrimp with garlic powder, 1 teaspoon Italian Seasoning, paprika, salt. and pepper. Add to the hot skillet. Sear on medium-high heat for 2 minutes. 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 followed by sliced mushrooms. Cook mushrooms undisturbed for 3-4 minutes and let it brown. Then flip and cook again for 2-3 minutes.
Stir in the minced garlic and saute for a minute unitl the garlic doesn't smell raw.
Add cooked pasta, Shrimp (along with any juice from the bowl while resting), chopped sun-dried tomato. Add 1/3 cup pasta water and toss everything well.
Serve with some freshly grated parmesan and fresh basil 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.