Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, then add the pasta. Cook until just al dente, about 8 minutes, then drain, reserving a cup of pasta water.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and develop a slight golden sear. Remove and set aside.
- Add the sliced mushrooms to the same skillet, tossing to coat in the oil. Sauté for 5-7 minutes until they release moisture, turn golden, and smell earthy.
- Push the mushrooms to one side of the skillet, then add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze the pan with a splash of reserved pasta water, scraping up any browned bits, then return the cooked shrimp to the skillet.
- Add the drained pasta to the skillet. Toss everything together over low heat, squeezing in the lemon juice, and sprinkle the lemon zest. Mix well to coat the pasta evenly in the flavorful sauce.
- If the sauce seems too thick, stir in a little reserved pasta water until silky. Season with salt and pepper to taste.
- Remove from heat, sprinkle with chopped parsley, and give everything a gentle toss. Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra parsley and lemon wedges if desired. Enjoy the contrasting textures and bright flavors in every forkful.
Notes
For extra flavor, marinate the shrimp briefly in lemon juice and garlic before cooking. Use a mix of cremini and shiitake mushrooms for varied depth. Reserve pasta water to adjust sauce consistency as needed.