Meatless Friday: Spicy Pasta with Shrimp and Mushrooms

For Meatless Friday, Barb Szyszkiewicz added shrimp and mushrooms to her family's favorite pasta sauce. Download our printable recipe card!

The trick to getting this meal on the table fast is baking the shrimp in the oven on a sheet pan while the pasta and sauce cook on the stovetop. Since prep time is minimal, you can have this dinner ready to serve in 30 minutes or less. If your family doesn't like spicy pasta sauce, you can omit the crushed red pepper and reduce the amount of garlic you use.

This recipe will make about twice the sauce you'll need to feed four, and it freezes well (even with the mushrooms) so you'll have an even easier dinner ready to go the second time around.

Spicy Pasta with Shrimp and Mushrooms

Makes 4 servings plus enough sauce to freeze for another meal

Ingredients:

1 Tbsp olive oil
1 medium onion, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes
1/2 tsp kosher salt
4 cloves garlic, minced
Splash of white wine
1 14-oz can crushed tomatoes
1 14-oz can whole plum tomatoes
10 oz whole baby bella mushrooms
1 lb large shrimp, peeled and deveined, tails removed
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried basil

Directions:

Start the water for pasta before making the sauce. Preheat oven to 350°F.

Heat a heavy skillet; add olive oil and sauté onion until it softens. Add oregano, basil, crushed red pepper, and salt and cook until aromatic. Add garlic cloves and white wine.

Pour in tomatoes and add mushrooms, set heat to low, and simmer, stirring occasionally, while pasta cooks.

Toss shrimp in olive oil, oregano, and basil. Place on foil-covered baking sheet and bake 10 minutes (if you use smaller shrimp, reduce baking time).

Plate pasta and sauce, adding shrimp to the top of each dish.

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Copyright 2024 Barb Szyszkiewicz
Images: copyright 2024 Barb Szyszkiewicz, all rights reserved.