Garlic Shrimp Pasta

This easy 30-minute garlic shrimp pasta with mushrooms and fresh tomatoes is perfect for quick weeknight dinner, yet elegant enough for hosting. It's buttery and garlicky, with lots of fresh flavors.

📝 Ingredients

• 3/4 pounds fettuccine pasta
• 1 pound extra large shrimp (thawed, peeled and deveined)
• Olive oil for the pan
• Salt and pepper
• 5 tablespoons unsalted butter (divided)
• 8 ounces cremini mushrooms (sliced)
• 6 cloves fresh garlic (minced)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup white wine (or chicken or vegetable broth)
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped Italian parsley (plus more for garnish)
• Freshly grated parmesan cheese (to serve)

👨‍🍳 Instructions

1. 1In a pot with generously salted water, cook the fettuccine pasta according to package directions until al dente. Reserve some pasta water for later. Drain.
2. 2Pat dry shrimp and season with a few drizzles of olive oil, salt (about ½ teaspoon), and ground black pepper.
3. 3In a large deep skillet, heat about 2 tablespoons of olive oil over medium-high heat. Cook the shrimp on both sides until cooked through, about 3 minutes per side. Remove from the pan and set aside.
4. 4Melt 3 tablespoons of the butter, and saute mushrooms for 2 minutes. Then, add minced garlic and red pepper flakes (if using) for another 1 minute until fragrant. Add white wine and deglaze any brown bits, and simmer until reduced by half.
5. 5Toss in the halved cherry tomatoes and cook for another 1 minute.
6. 6Add the cooked pasta back into the pan, plus pasta water as needed to build a thin sauce. Season with salt and pepper to taste.
7. 7Return the cooked shrimp, along with the remaining 2 tablespoons of butter. Toss to combine and melt the butter to coat the pasta. Finish with chopped Italian parsley.
8. 8Serve with grated parmesan cheese on top and garnish with more parsley. Enjoy!