Ingredients
- 12 ounces of linguine or your favorite pasta
- 1 pound of large shrimp, peeled and deveined
- 8 ounces of cremini mushrooms, sliced
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1/4 cup of freshly grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/2 teaspoon of red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Juice of 1 lemon
Feel free to substitute the linguine with any pasta you have on hand. If you’re not a fan of mushrooms, zucchini or bell peppers make excellent alternatives.
Instructions
- Start by cooking your pasta in a large pot of salted boiling water according to the package instructions. Reserve about a cup of pasta water, then drain the rest and set the pasta aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, lower the heat to medium and melt the butter. Add the garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn, as this can turn the dish bitter.
- Add the mushrooms to the skillet and cook until they are golden and tender, about 5 minutes. Stir occasionally to ensure even cooking.
- Return the shrimp to the skillet, adding in the cooked pasta, Parmesan cheese, and parsley. Toss everything together, using the reserved pasta water to loosen the sauce as needed.
- Finish with a squeeze of lemon juice and a sprinkle of red pepper flakes for a little heat, if desired. Serve immediately while it’s hot and fragrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International