Meatless Friday: Shrimp Scampi with Mushrooms

For Meatless Friday, try Karen Ullo's quick recipe for a favorite shrimp dish. Download our printable recipe card. 

I love shrimp, not only because they’re delicious but because they’re so quick and easy to prepare (as long as you buy them peeled and deveined!) Here I’ve just added mushrooms to a basic scampi recipe for extra flavor and nutrition. 

I use two different types of olive oil in this recipe because extra virgin olive oil has a lower smoke point than virgin or refined olive oil and is therefore less suited for sautéing. I also don’t use butter, so this is a healthier version than many you will find. 

Shrimp Scampi with Mushrooms

Ingredients

Your favorite pasta, prepared according to package directions 
1 lb. shrimp, peeled and deveined 
1-2 tbs. cooking olive oil 
3 cloves garlic, diced 
Juice of 4 lemons, divided  
1 lb. white or baby bella mushrooms, sliced 
¼ cup extra virgin olive oil 
Salt and Italian seasoning to taste 
¼ cup chopped parsley  

Directions 

While the pasta is boiling, heat the cooking olive oil in a large sauté pan. Add shrimp, juice of 1 lemon, and salt and Italian seasoning to taste.

Sauté until the shrimp are pink all the way through, then remove them from the pan with a slotted spoon, leaving the oil and juices.

Add to the pan the mushrooms, garlic, and more salt and Italian seasoning as desired. Sauté until the mushrooms brown and most of the liquid has boiled off. Then add the juice of 3 more lemons and the extra virgin olive oil. Heat until just warm. 

Drain the pasta, then toss with the mushroom mixture, shrimp, and parsley. Garnish with Parmesan cheese if desired. 

Enjoy! 

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Copyright 2024 Karen Ullo
Images: copyright 2024 Karen Ullo, all rights reserved.