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Shrimp and Pasta with Mushrooms

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Ready in just 25 minutes, toss spaghetti, shrimp and shiitake mushrooms with a light white sauce for an easy and elegant dish that's sure to please.
By Inspired Taste
Updated Jul 31, 2012
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  • 1 package (16 oz) spaghetti
  • 3 tablespoons butter
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 4 oz shiitake mushrooms, sliced
  • 1 lb uncooked large shrimp, peeled, deveined
  • 1 to 1 1/2 cups dry white wine (such as Sauvignon Blanc)
  • Salt to taste
  • 3 tablespoons chopped fresh parsley


  • 1
    Cook and drain spaghetti as directed on package.
  • 2
    Meanwhile, in large skillet, melt 1 tablespoon of the butter over medium heat. Cook garlic and pepper flakes in butter 1 minute, stirring constantly. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in shrimp; cook about 4 minutes, stirring occasionally, until shrimp are almost pink. Add wine and remaining 2 tablespoons butter; heat to simmering.
  • 3
    Add cooked spaghetti to skillet; toss with shrimp mixture. Season with salt. Cook 1 minute longer until shrimp are pink. Sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle individual servings with shredded Parmesan cheese or crumbled feta cheese for even more flavor.
  • tip 2
    When buying white wine for this dish, choose one that’s on the drier side, but still has some fruitiness to it.


Nutrition Facts are not available for this recipe
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