Our home always has pasta noodles in stock, my husband loves them! Well, I do too but not as much as him! 😀 We have them just in case we crave for Sopas, Carbonara or the tomato based pasta dishes.
This is one of my favorite pasta dishes, it’s yummy and really fast and easy to make! I first tried it in Pizza Hut back in the Philippines but here in Hong Kong, they don’t have that. However, HK Pizza Hut has amazing seafood pasta that is also at the top of my list — Seafood Fettuccine, one that I have yet to replicate!
Back to the pasta I’ll be sharing with you, I had to figure out what was in the Garlic, Shrimp and Mushroom Pasta — the name said a lot; I knew it had garlic, shrimp and brown mushroom! 🙂 After a lot of tries, I think I finally nailed it! It has butter, quite intense garlic flavor, shrimp, mushroom, salt and pepper and to achieve the right color, paprika!
To prepare this dish, I peeled and deveined shrimp. It’s a tedious task because the black thing is sticky and my hands are allergic to shrimp! But because I love to cook and I love this pasta, I don’t care. 🙂
Next, mince your garlic! We need really fine and small pieces of garlic, I don’t like chewing on them so I bought my new best friend in the kitchen — my garlic press! The taste is more intense and way easier to achieve very small bits of garlic. 🙂
I then sliced the mushroom thinly. You can use the canned mushrooms if these lovely mushrooms are unavailable.
Right about now, it would be good to start boiling water for the pasta. It’s so good when your pasta is done at the same time your ‘sauce’ is and the transferring of the pasta to the pan is so much easier!
While the pot of water is being heated up, I got a clean pan and heated that then added 4 tbsp of butter and 2 tsp of olive oil. You could put less oil and butter but you need these to coat your pasta thoroughly.
When the butter and oil have become bubbly, I added the garlic and sautéed that for about 1 minute.
When the water has boiled, make sure you season the water by putting salt, I skipped the oil part because I’ll be transferring them to the pan once it is done. Put the pasta into the pot and cook until al dente.
On the other burner, I added the sliced mushroom to the pan.
Then I added the 12pc shrimp (you can put more!) and let it cook until it’s orange, flip them and then add 1/2 tsp paprika.
Add a dash of salt and pepper, sautéed that until all are cooked and the colors are nice and looks really delicious!
The pasta on the other burner is now al dente and I got my noodle spoon, transferred the pasta from the pot to this pan. I let it drip for about 2 seconds in the pot before I bring it into the pan so I won’t have a watery pasta. A little starch water is OK — too much is not good. We wouldn’t want to have watery pasta! :-S You could also drain it and then put it in here.
Combine everything and you’d start to get really hungry! Well actually, at the very start, the moment the butter and garlic had mixed, I already got hungry! The smell is just wonderful!
Next, you get a clean plate and try to do it like a chef would — Hahaha! 🙂 We like freshly ground pepper and sea salt on top of that! The grain of sea salt explodes on your tongue and it makes the experience even better!
Garlic, Shrimp and Mushroom Pasta
Prep Time: 10 minutes | Cooking Time: 15 minutes
- 2 tsp olive oil
- 4 Tbsp salted butter
- 3 big cloves of garlic, minced
- 6 fresh mushroom (1.5in in diameter) or 1 can of button mushroom
- 12 pcs shrimp
- 1/2 tsp paprika
- dash of pepper and salt (both during the cooking process and when you’re about to eat it)
- Water to boil the pasta
- Salt to season the water of the pasta
- 250g of spaghetti
1. Heat water in a pot and bring to a boil, season with salt.
2. Heat a pan then add the olive oil and butter.
3. Add the pasta to the boiling water.
4. When the butter is bubbly, add the minced garlic to the pan and sauté for about 1 minute.
5. Add the sliced mushroom then sauté for about 2 minutes.
6. Add the shrimp and wait until it has a bit of orange color, flip so the other side gets that orange color too.
7. Add the paprika and mix everything with it. Ensure the shrimp is now cooked.
8. Dash of salt and pepper will be nice here, unless you would want to skip that.
9. The pasta should be al dente by now, add that to the pan — ensuring that you let the starch water drip for about 2 seconds when you use your noodle spoon to do the transfer.
10. Mix everything then start to plate. Add freshly ground pepper and sea salt just before you eat it.
Makes 2-3 servings