In our house we love mushrooms and we love shrimp so here they are together in one dish 🙂

Mushroom and Shrimp Pasta


Cut up 3 big Portobello mushrooms and start cooking in a pan with olive oil until they turn nice and brown.  I added about 1 Tablespoon of cumin and about 2 teaspoons of salt while the mushrooms were cooking in a pan with about 2 Tablespoons of olive oil.

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Take out the mushrooms and let cool just a bit on a plate.  Add a bit more olive oil to the pan and cook up some frozen shrimp for a few minutes on each side.  I put a little garlic seasoning and dried basil on the shrimp while cooking.


Meanwhile as all of this is going on, cook about 1 pound of gluten free spaghetti according to package directions and put in a big bowl.

Add the mushrooms and shrimp to the pasta and serve!  So good 🙂