Seared Shrimp with Whole Wheat Pasta

Whole Wheat Shrimp Pasta

I’m a big fan of pasta.

Like, I could eat it just about every night if given the chance.

The other evening we needed a quick dinner thrown together after a busy afternoon of dance practice, a lacrosse game, errands and work. Pasta’s great because most of the time the entire meal can be cooked in 20 minutes or less, from start to finish.

I also had a slew of beautiful veggies from my Hometown Harvest delivery that screamed, “PASTAAAA!!!!”

Seared Shrimp with Whole Wheat Pasta

So, naturally I whipped up a quick seared shrimp with whole wheat pasta (angel hair, to be exact), and as part of the sauce I sauteed organic sliced cremini mushrooms and green onions, and then topped the whole thing off with a sprinkling of fresh basil and diced Roma tomatoes.

And Parmesan. Love Parmesan.

5.0 from 2 reviews
Seared Shrimp with Whole Wheat Pasta
Prep time
Cook time
Total time
Delicious, easy and quick weeknight dinner!
Serves: 4
  • 1 bag frozen raw jumbo shrimp, thawed and peeled - tails removed
  • 2 teaspoons sea salt + 2 tablespoons for the pasta water
  • 1 teaspoon pepper
  • 6 oz whole wheat angel hair pasta
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 cup whole milk
  • ½ cup shredded Parmesan cheese
  • 1 cup sliced cremini mushrooms
  • 3 green onions, sliced
  • 1 Roma tomato, diced
  • 2 tablespoons freshly chopped basil
  1. Set a large pot of water with 2 tablespoons of salt on the stove to boil.
  2. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sprinkle the shrimp with 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp to the skillet, and let them cook for 3 minutes on one side. Flip them, and continue cooking for another 2 minutes. Remove the shrimp to a plate lined with a paper towel.
  3. Add another tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Saute them for 2 minutes and then add the green onions and continue for another minute.
  4. Add the angel hair pasta to the boiling water and cook it for 3 minutes. Meanwhile, add the milk to the mushroom mixture, turn the heat up a little and bring it to a boil. Reduce the heat to a simmer, add ¼ cup Parmesan, and continue cooking until the pasta is finished - the sauce will reduce a bit.
  5. Drain the pasta and toss it into the skillet with the mushroom sauce. Add the shrimp, tomatoes and basil, and continue tossing it gently until the pasta is coated. Serve with the remaining Parmesan and a loaf of crusty bread!

Disclosure: Hometown Harvest is a blog sponsor, which means I’m compensated for spreading the word about what they do, my experiences and the deliveries I get. Interested in signing up? Click here and make sure to tell them I sent you! All opinions are my own, and I only work with brands whose missions I support!

Seared Salt & Pepper Shrimp over Thin Spaghetti with a Mushroom & Garlic Cream Sauce

This title might win in “the longest recipe title ever conceived by anyone anywhere” category. But, really, I’m not sure how else to explain this simple recipe I made a couple of months ago. That’s exactly what’s pictured – except I should have also added and fresh tomato & basil to the title, IF I were truly trying to be exact about things. Because, you know, there’s fresh tomato and basil sprinkled right on top. Captain Obvious am I.

So, I originally posted an Instagrammed shot of this recipe on my Facebook page back in May. MAY. After posting it, I had several requests for the recipe, to which I replied, “Don’t worry! I’ll be putting it up on the blog soon!”

Except that never happened, and the recipe has been in my head ever since. Well, until now!

Seared Salt & Pepper Shrimp


Thin Spaghetti

with a

Mushroom Garlic Cream Sauce

topped with

Fresh Tomato & Basil


shrimp pasta, shrimp pasta recipes, cream sauce for pasta, how to cook shrimp

Seared Salt & Pepper Shrimp over Thin Spaghetti with a Mushroom & Garlic Cream Sauce
Prep time
Cook time
Total time
This shrimp pasta dish is perfect for a quick weeknight meal when you only have 30 minutes to get dinner on the table. Goes great with a crusty loaf of Italian bread!
Recipe type: Dinner
Cuisine: Italian American
Serves: 4 to 6
  • ½ box thin spaghetti
  • 2 tablespoons salt
  • 1 cup fresh mushrooms, sliced
  • 2 cloves fresh garlic, minced
  • ¼ cup all-purpose flour
  • ½ stick salted butter
  • 2 cups whole milk
  • 1 bag jumbo frozen raw shrimp, thawed and peeled
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • ¼ cup pasta water
  • 1 Roma tomato, diced
  • ¼ cup fresh basil, chopped
  1. Add the two tablespoons of salt to a large pot of water and set it to boil over high heat.
  2. Use sea salt and pepper to season one side of the shrimp.
  3. Heat the olive oil in a large skillet over medium-high heat for 3 minutes.
  4. Place the shrimp, seasoned side down, into the skillet and cook them for 3 minutes on that side.
  5. Season the other side, and then flip the shrimp and continue cooking them for 2 more minutes. Remove the shrimp from the skillet and set them aside.
  6. Add the pasta to the boiling pot of salted water; cook it until it's al dente - about 7 minutes.
  7. While the pasta's cooking, add the butter to the same skillet the shrimp were seared in.
  8. Add the mushrooms to the skillet once the butter's melted and foamy, and saute them until they start to get brown and softened.
  9. Add the garlic and continue cooking the mushrooms for another 2 minutes.
  10. Sprinkle the flour on top of the mushrooms, and use a wooden spoon to stir them occasionally for about a minute. (The mixture should look thick and clumpy - this is normal.)
  11. Pour the milk into the skillet all at once, continuing to stir every minute or so.
  12. Bring the sauce to a boil, and continue cooking until it's thick and bubbly.
  13. Once it's al dente, add the pasta to the sauce skillet, along with ¼ cup of pasta water.
  14. Use tongs to toss the pasta until it's well coated with the sauce.
  15. Add the shrimp back into the skillet and continue tossing the pasta for another minute.
  16. Serve the pasta and shrimp with a sprinkle of fresh basil and tomato.

Seared Shrimp Spaghetti Marinara

It’s the time of year where heavy comfort food gets shelved just like winter sweaters get stored away for the summer. Over the next few months I’ll still make a pot of chili now and again, and the occasional rich lasagna – I mean, how could we not?

For the most part I’m ready for light, fresh dishes. Salads, grilled meats and veggies and simple, easy to prep pastas. Here’s one that takes 15 minutes, just perfect for a busy weeknight. (Quicker, even, than take-out!)

Seared Shrimp Spaghetti Marinara

Seared Shrimp over Spaghetti Marinara

Frozen, raw shrimp have been thawed, seasoned and seared while spaghetti boils in salted water.

Seared Shrimp with Spaghetti Marinara

Marinara is then poured into the skillet with the shrimp, followed by the drained spaghetti, and then everything is tossed together to coat. Serve the seared shrimp spaghetti marinara with a warmed crusty loaf of Italian bread and a delicious, crisp side salad. Yum!

Here’s the full recipe:

Seared Shrimp Spaghetti Marinara

Seared Shrimp Spaghetti Marinara

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
This seared shrimp with spaghetti in light marinara sauce is perfect for a quick weeknight meal - ready in about 15 minutes!


  • 1/2lb spaghetti
  • 2 tablespoons extra virgin olive oil
  • 1 bag frozen, raw jumbo shrimp (thawed and peeled)
  • 3 tablespoons sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried basil
  • 1 jar marinara


  • Parmesan (grated)


Set a large pot of water, plus 2-1/2 tablespoons of salt, to boil. Add the olive oil to a large skillet to warm over medium-high heat for 3 minutes.
Cook the spaghetti to al dente, about 10 minutes. Meanwhile sprinkle the shrimp with the remaining salt, the pepper and basil and then place them into the preheated skillet. Season the other side with salt, pepper and basil, and let them cook for 3 minutes. Flip the shrimp, and continue cooking for 2 minutes longer. Reduce the heat to medium-low.
Add the marinara to the shrimp skillet, followed by the cooked pasta and any leftover basil. Using tongs, toss the spaghetti and shrimp in the sauce until they're well coated. Serve the seared shrimp spaghetti marinara hot with Parmesan cheese for garnish.

Shrimp & Mushroom Garlic Bacon Parmesan Tortellini

Easy weeknight meals are always a treasure.


I brought leftovers of this particular pasta dish to work the other day, and my co-worker nearly trampled me to get close enough for a stab with her fork after I pulled the container from the microwave oven. Even reheated, the flavors were tremendously rich and deep.


She asked me to give her the recipe. Right then. As in, I’d recite the recipe and she’d scribble it down.


“Oh! Okay,” I chirped. I love recipe sharing!


Then, I started listing all the steps, none difficult. She looked at me as though I had three heads. Admittedly, she doesn’t cook much – although very interested. And I told her to stop writing. Actually, I really told her to not start writing since she was just staring at me, mouth agape.


“Don’t worry,” I said. “I’ll have it up on the blog soon. I swear, while it might ‘sound’ complicated, I promise it’s an easy weeknight meal.”


Garlic Shrimp & Mushroom Parmesan Tortellini

easy dinner recipes, easy pasta recipes, bacon, weeknight dinners, 30 minute meals

{Print this recipe}

Prep: 10 minutes | Cook: 15 minutes | Serves: 4

1 7-oz box dried Parmesan tortellini (I bought DaVinci brand; it’s what my grocery store had)
1 bag frozen extra-large raw shrimp (thawed, peeled, tails removed)
3 slices bacon
2 green onions, diced
1 cup chopped mushrooms
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1-1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup pasta water
1/4 cup grated Parmesan cheese
2 tablespoons + 1/2 teaspoon sea salt
1/4 teaspoon black pepper


Set a pot of water with 2 tablespoons of salt to boil for the pasta – enough water that the tortellini have room to move around freely. Add the tortellini and let it boil for about 13 minutes, 2 minutes less than the package instructions. Drain the pasta, but make sure to reserve 1/4 cup pasta water. You’ll finish cooking the tortellini off at the end in the sauce.


Meanwhile, cook the bacon in a large skillet over medium heat until crispy, then set it aside on a paper towel to cool and de-grease a little. Once it’s cool, crumble it.


Increase the skillet’s heat to medium-high. Season the shrimp on one side by sprinkling 1/4 teaspoon salt an 1/8 teaspoon pepper over top. Place the shrimp seasoned side down into the hot skillet, season the other side with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and then let them cook for 2 minutes. Flip the shrimp, let them cook for another 2 minutes, and then remove them from the skillet and set them aside.


Add the onions and mushrooms to the skillet with the bacon grease (add a couple tablespoons of olive oil if your skillet appears too dry), and saute over them over medium-high heat until the mushrooms soften – about 3 minutes. Add the garlic and half the parsley, and continue cooking for 1 minute longer.


easy dinner recipes, easy pasta recipes, bacon, weeknight dinners, 30 minute meals


Pour the chicken broth into the skillet all at once and increase the heat to high. Make sure to scrape up the bits at the bottom of the skillet as you stir the broth and bring it to a boil. Reduce the heat and keep the sauce at a hard simmer for 3 minutes, and then add the cream, pasta water, Parmesan, shrimp and the drained tortellini. Continue cooking everything for another 2 minutes, and then add the remaining parsley and the crumbled bacon.


Serve with crusty bread and extra Parmesan to sprinkle on top.


(See? Easy, right?)
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