Weeknight Pasta: Linguine with Shrimp, Tomatoes, and Mushrooms

Looking for a simple and savory dinner recipe on this chilly Monday? Try this spin on our favorite pasta. Nick tossed it together last week (because he knows how much I love shrimp and mushrooms), and we paired it with a local red wine and toasted garlic bread.


  • linguine (or any pasta of your choice), cooked according to box directions
  • 3 cloves garlic, crushed
  • 1 small onion, chopped
  • EVOO
  • sliced fresh mushrooms
  • 2 cans diced tomatoes
  • 3 Tbsp tomato paste
  • 2 Tbsp fresh basil
  • 1 tsp oregano
  • 1 tsp sugar
  • crushed red pepper flakes to taste
  • frozen shrimp


  1. In a large skillet, saute garlic and onion in EVOO over medium heat.
  2. Add mushrooms, tomatoes, tomato paste, and spices. Bring to a boil and reduce heat to low. Simmer at least 20 minutes.
  3. Add the shrimp and cook, uncovered, for 4-6 minutes or until heated through.
  4. Toss with cooked pasta.

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