RECIPE: White Oyster Mushrooms and Shrimp Scampi Pasta

White Oyster Mushroom and Shrimp Scampi Pasta

White Oyster Mushroom and Shrimp Scampi Pasta

INGREDIENTS: (serves 4 to 5 people)

1/2 KG Pasta, I used Spaghetti

1/2 KG Shrimps, shelled and deveined

1/2 KG White Oyster Mushrooms, I got mine from Perfect Mushrooms

2 Heads of Garlic, finely minced

1/4 Cup Olive Oil

1/4 Cup Butter

Pernod and White Wine (optional)

Chili Flakes, to taste

Salt & Pepper, to taste

Garnishes (Chopped Scallions, Mushroom Salt, Grated Parmesan Cheese)


1.) Have boiling water seasoned with salt ready for pasta.

2.) Sear White Oyster Mushrooms on a pan with 1tsp Garlic, 1/2 tbsp Oil, and 1/2 tbsp Butter. Sear the mushrooms on a really hot pan. Also, sear the mushrooms in multiple batches as not to overcrowd the pan. Season with pepper. Turn the mushroom once, flambe with White Wine (optional), season with salt. Set aside. Do this for all batches.

3.) Season Shrimp with 1 tbsp Garlic, 1 tsp Chili Flakes, salt, and pepper. Sear Shrimps on a pan with 1 tbsp Oil, and 1 tbsp Butter. Once pink in color, flambe shrimps with 1 tbsp White Wine (optional), then flambe with 1 tbsp Pernod (optional). Set aside.

4.) Cook pasta until Al Dente, around 7 to 8 minutes.

5.) Saute remaining Garlic with remaining Oil, and Butter. Saute garlic to a light toast and add Chili Flakes. If Pernod is omitted, I highly suggest you add at least 250 grams of Cherry Tomatoes (halves) at this point.

6.) Bring back Shrimps and Shrimp Juices to the pan and de-glaze again with 1 tbsp Pernod. From the Boiling water, transfer the cooked pasta onto the pan with shrimps. Turn off heat.

7.) Incorporate the mixture together, at this point you may adjust the seasoning. You may also add in chopped Scallions, and/or grated cheese into the pasta mixture.

8.) Transfer to a serving dish and top with Sauteed Mushrooms.

9.) Garnish with Mushroom Salt, Chopped Scallions, and Parmesan Cheese.


1.) Adding Cheese to Seafood dishes is not really a taboo but rather the concept is to not have the cheese overpower the flavor of the seafood.

2.) Mushrooms boost up “umami” flavors of simple dishes. Also, seafood and mushroom always works great together.

3.) I used White Oyster Mushrooms because they have a milder flavor than Cremini or Button Mushroom, and Grey Oyster Mushrooms.

Perfect Mushrooms

Contact Number: +63 916 220 3665



Instagram: @perfectmushrooms

Note: For now they offer delivery for a minimum purchase of P700

Payment: Cash only

Stay hungry,


Nathaniel Uy

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