Linguine with Garlic Shrimp and Mushrooms
- Prep
- 10 min
- Cook
- 15 min
- Yield
- 4 servings
- Level
- medium
Quick one-pan linguine tossed with garlicky shrimp, fresh mushrooms, bell pepper, and tomatoes in a light broth-cornstarch sauce. Finished with optional parmesan and fresh basil. Ready in under 20 minutes for a weeknight dinner that balances seafood, vegetables, and tender pasta.
No ratings yet — be the first
Method
6 steps- 1
Cook pasta according to package directions, drain and keep warm.
- 2
Combine chicken broth, cornstarch, and basil in a small bowl; set aside.
- 3
Cook mushrooms, bell pepper, and garlic in hot oil in a large frying pan for about 3 minutes until pepper is just tender.
- 4
Add broth mixture and undrained tomatoes; cook and stir until bubbly.
- 5
Add shrimp, cover, and simmer for about 2 minutes until sauce is heated through.
- 6
Spoon shrimp mixture over pasta; top with cheese and fresh basil if desired.
Tips
Use low-sodium broth to control salt level, especially if topping with cheese.
Smash garlic cloves with the flat of a knife to release more flavor before cooking.
Cooked shrimp heats through quickly; avoid overcooking or they become rubbery.
Substitute fettuccine for linguine at 1:1 ratio without changing cook time.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Pasta best served fresh; sauce and shrimp reheat separately.
Prep vegetables and mince basil 4 hours ahead. Cook pasta and prepare broth mixture separately; combine just before serving.
Spoon shrimp mixture over hot pasta; top with parmesan cheese and fresh basil leaves if desired.
Common Mistakes
Overcook shrimp to avoid tough, rubbery texture; simmer only 2 minutes.
Skip the cornstarch to avoid thin, watery sauce.
Skip the initial pasta cooking to avoid mushy noodles.
Add shrimp too early to avoid overcooking during the simmer step.