Soy Sauce Butter Pasta (with Shrimp & Mushrooms)

Continuing on my quest of shrimp recipes, I bookmarked this recipe ages ago and completely forgot about it until recently. This recipe is easy and full of flavour! Skip step 2 if making this without shrimp.

Recipe adapted from:

Servings: 2


  • 300g (10 oz.) dried pasta of your choice
  • olive oil
  • 250g (8 oz.) shrimp, peeled, deveined, and thoroughly pat dry
  • 2 cloves garlic, minced
  • shallots, minced (or onions)
  • 250g (8 oz.) mushrooms (white or shiitake works well), thinly sliced
  • 1/2 cup white wine
  • 3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version)
  • 3 tablespoons butter
  • 1/4 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper


  1. Bring a pot of water to a boil for your pasta. Cook pasta until ready. Reserve a cup of pasta water.
  2. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.
  3. Reduce heat to medium and add the garlic and onion/shallots. Sautée until beginning to caramelize, about 2 minutes.
  4. Add the sliced mushrooms to the pan and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.
  5. Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated.
  6. Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted.
  7. Add the shrimp, parsley, and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed. Salt and pepper to taste. Serve.


  • If making this without shrimp, skip step 2. You can change it for any protein you like.

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