Tomato Shrimp Pasta With Mushrooms
If you’re looking for something quick and healthy to make for dinner, shrimp is the way to go. It’s light, cooks quickly and there are so many things you can do with those little guys.
This dish has simple ingredients that you most likely have in the house. The sauce is made with olive oil, a little butter to add richness, garlic and diced tomatoes. The crushed red pepper flakes gives it a little kick. I used fresh shrimp but frozen shrimp is totally fine, I do it all the time. They defrost super fast.
Tossing together some pasta, quick-cooking shrimp, and a simple sauce make for a delicious and easy pasta dinner.
What You’ll Need:
- 1/2 lb of pasta
- 1 cup baby bella mushrooms
- 2 Tbsp olive oil
- 1 Tbsp butter
- 4 cloves garlic minced
- ½ lb. peeled & deveined shrimp
- Handful fresh parsley chopped
- ¼ tsp salt
- 15. oz. diced tomatoes (I used Pomi)
- ¼ tsp crushed red pepper flakes
- Freshly cracked pepper to taste
What To Do:
Bring a pot of water to a boil for the pasta, and cook for 7-10 minutes. Drain the pasta and leave it in the colander for now.
While the pasta is cooking, add the olive oil and butter and garlic to a skillet and cook over medium heat until garlic begins to brown.
Be sure to rinse the shrimp and then pat them dry. Add the shrimp. Saute for about 3-5 minutes until the shrimp turns opaque. Remove the shrimp from the skillet and set it aside.
Add the tomatoes with juices to the skillet, along with the mushrooms, crushed red pepper flakes, salt, and cracked pepper. Stir it up and let it simmer over medium heat for about 5-7 minutes.
When the sauce thickens, add back the pasta and toss to coat in the sauce. Sprinkle parsley over before serving.
Then its time to add shrimp back and combine with the pasta.