Jul 14 2026
Restaurants›Copeland's of New Orleans›Sauteed Garlic Shrimp Pasta Recipe

Sauteed Garlic Shrimp Pasta Recipe

Inspired by Copeland's of New Orleans
Time30m
Serves4

Seared Gulf shrimp, Rene mushrooms, garlic lemon butter sauce, over angel hair pasta, with crispy crouton toast.

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Ingredients

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Pasta

Shrimp and Sauce

Croutons

Method

Pasta Preparation

  1. 1

    Cook the Pasta

    In a large pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

Shrimp and Sauce Preparation

  1. 2

    Sauté the Shrimp

    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp, season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

  2. 3

    Cook the Mushrooms

    In the same skillet, add the sliced Rene mushrooms and cook for 4-5 minutes until they are soft and golden brown.

  3. 4

    Make the Garlic Lemon Butter Sauce

    Reduce the heat to medium and add the minced garlic to the skillet with mushrooms. Sauté for 1 minute until fragrant. Add the butter, lemon juice, and lemon zest, stirring until the butter is melted and combined.

  4. 5

    Combine

    Return the shrimp to the skillet and toss to coat them in the sauce. Add the cooked pasta to the skillet, tossing everything together until well mixed. Adjust seasoning with additional salt and pepper if desired.

Crouton Preparation

  1. 6

    Prepare the Croutons

    Preheat your oven to 375°F (190°C). In a small bowl, mix together olive oil, garlic powder, and salt. Brush the mixture onto the baguette slices and place them on a baking sheet.

  2. 7

    Bake

    Bake the croutons in the oven for 10-12 minutes or until golden brown and crispy.

Serving

  1. 8

    Plate and Serve

    Serve the sautéed garlic shrimp pasta in bowls, garnished with crispy croutons on the side. Enjoy!

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