Sautéed Shrimp and Mushroom Pasta

This pasta dish is insanely mushroomy!  If you’re a mushroom lover you’ll go nuts over this.  If you love shrimp and pasta, you’re probably going even nuttier now.

I told my bff that every time I make something with mushrooms I think of her.  She’s a major mushroom freak and she likes shrimp so she asked me to freeze some of this for her, but I’m a mean bestie and I didn’t do it.  Bill and I ate it all by ourselves.

Oops.  Sorry.  Still love me?  :)

She claims that she doesn’t have a lot of talent in the kitchen (besides an amazing green bean and mushroom dish–can I please have that recipe btw?), but there’s really nothing to whipping this up, especially if you buy pre-cooked shrimp.  Fresh shrimp is great, but sometimes I wonder if it’s worth the effort it takes to peel and devein it. 

I really can’t stand the deveining part.  Ultimately, I love fresh ingredients, so you’ll have to sell me on pre-cooked or frozen shrimp.

I think I’ve shared before that I’ve never really cared for mushrooms, but since I S.A.S.S.’ed myself slim- my whole outlook on fresh veggies has changed.  I hate to admit it to my husband after years of withholding mushroom love from him, but I will now go on record and say…


There, I said it!

Now count how many times I said mushrooms in this post.  :)

Mushrooms, mushrooms, mushrooms!

 Rachael xoxo

5.0 from 2 reviews
Sautéed Shrimp and Mushroom Pasta
Prep time
Cook time
Total time
Serves: 2
  • 4 ounces whole wheat linguine (1/4 of a 1 pound package)
  • ½ cup low sodium vegetable stock
  • 8 ounces mushrooms, roughly chopped
  • 2 cloves garlic, finely minced
  • ¾-1 pound large raw shrimp, peeled and deveined (if using pre-cooked peeled and deveined shrimp use 8-10 ounces)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon unsalted butter
  • ¼ cup fresh chives, chopped
  1. Boil pasta according to package directions. Set aside.
  2. Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.
To make this dish even better, drizzle a little olive oil and grate some fresh parmesan on top. --Nutrition facts do not include low sodium vegetable broth.
Nutrition Information
Serving size: 1 Calories: 402.2 Fat: 8.7 g Saturated fat: 4.0 g Carbohydrates: 49.4 g Sugar: 2.3 g Fiber: 1.4 g Protein: 35.5 g Cholesterol: 230.1 mg

You may also like:

Want to know how to start your own food blog?

Click here to read “Behind the Scenes of a New Food Blogger”

13 comments… add one

  • Angie June 15, 2012, 6:32 pm

    Rachael I love love love this recipe!! Although my consent was not requested prior to the posting of this article, I would appreciate it if you would add me in your ‘about me’ section of your website under the title: BFF. I will submit my picture to you shortly. I truly wish you would’ve taken my offer of $10 per dish to freeze me some, however I really do think this is the first dish I may be able to make with my limited kitchen skills and lack of ingredients!! Wait would you do $20? I love you and I love it and I’m so happy that I could inspire the dish.

    • Rachael June 15, 2012, 7:21 pm

      You kill me GF! You need to start cooking on your own…lol. Although, $20 sounds pretty nice! :)

  • Carolyn Jung June 15, 2012, 8:43 pm

    For a carb lover like me, this pasta looks insanely good. Wow, it’s loaded with shrimp and mushrooms and all that good stuff. I’m salivating. ;)

    • Rachael June 16, 2012, 10:09 am

      Thanks Carolyn! Yeah, carbs are pretty much great aren’t they?! :p

  • Betty June 17, 2012, 7:58 am

    Oh yes….this will be happening soon in my kitchen!

  • Martin January 9, 2013, 9:57 pm

    I was a bit confused by the directions so I decided to saute the garlic, mushrooms & shrimp prior to adding the stock. it turned out great. I just couldn’t see how anything would get sauteed when there was liquid added at the beginning of the process. did I miss something?

    • Rachael January 9, 2013, 11:07 pm

      Hi, Martin! To answer your question – the directions are correct. Technically, Sautéing means to cook something in some type of fat, so I can see why you got confused. A lot of times though, I do cook my veggies in broth or stock to cut back on the amount of fat.

      I hope this answers your question… either way, I’m happy it turned out great for you!

  • Joanne February 1, 2013, 8:31 pm

    I made this just now for myself and my husband with a side of “In Yo’ FACE!” because when I told him I was making shrimp and mushroom and spinach pasta (I added fresh spinach) he said that it sounded like the ingredients did not go together. Then he put it in his face and said it was delicious, because of course it was. And I concur. Also very interested in this S.A.S.S. – going to check it out this weekend.

    • Rachael February 3, 2013, 1:50 pm

      LOL. First of all… you’re awesome! Second, I love that you added spinach. I’ll totally do that next time.

      I hope you get that book! It’s absolutely amazing. Thanks for your comment, Joanne! :)

      • Heather March 19, 2013, 5:38 pm

        This is delicious I made it last month and also added fresh spinach!!!!!!!yummy thanks for sharing

        • Rachael March 19, 2013, 7:36 pm

          I’m so glad you liked it, Heather! I really need to make this one again soon! ;) Thanks for commenting!

  • Stephanie April 19, 2014, 6:50 pm

    This was a great recipe. Made with penne instead & a mix of shrooms, shiitake, baby Bella’s & white. My extended family (college age & elderly) loved it, esp. the brothiness, good for sopping bread.

    • Rachael April 21, 2014, 1:26 pm

      That sounds great, Stephanie! I’m so glad everyone enjoyed it! :)


Leave a Comment

Rate this recipe: