Garlic & Herb Roast Beef

Dinner · Meat & Poultry Mains

Garlic & Herb Roast Beef

Garlic, rosemary and thyme give this round roast a savory crust. A thermometer guides the cooking, and thin slices across the grain make the most of this lean cut.
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Prep
10 minutes
Cook
2 hours
Rest
20 minutes
Total
2 hours 30 minutes
Serves
8 people

Bring it to the table

About this recipe.

Round roast coated with garlic, rosemary and thyme, browned at high heat and finished at a lower oven temperature.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 lb Round Roast (boneless round roast)
  • ¼ cup Extra Virgin Olive Oil
  • 3 Cloves Garlic (minced)
  • 1 Tbsp rosemary (chopped fresh)
  • 1 Tbsp Thyme (chopped fresh)
  • 4 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

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A roast for the dinner table

Start with a brief high-heat roast, then lower the oven temperature. Begin checking the center early so the clock does not decide doneness for you. Allow time to rest before slicing.

Serving and leftovers

Serve thin slices with vegetables and potatoes. Refrigerate leftovers promptly in shallow containers, then reheat gently with a splash of broth to 165°F.

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The cooking plan

How to make Garlic & Herb Roast Beef.

  1. Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.
  2. Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.
  3. Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.
  4. Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic & Herb Roast Beef

No ratings yet
Round roast coated with garlic, rosemary and thyme, browned at high heat and finished at a lower oven temperature.
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Prep Time 10 minutes
Cook Time 2 hours
Rest 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 lb Round Roast boneless round roast
  • ¼ cup Extra Virgin Olive Oil
  • 3 Cloves Garlic minced
  •  
    1 Tbsp rosemary chopped fresh
  • 1 Tbsp Thyme chopped fresh
  • 4 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

Equipment

Roasting pan — equipment illustration
Roasting pan
Instant-read thermometer
Knife and cutting board
Mixing bowl
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.
    4 lb Round Roast
  2. Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.
    ¼ cup Extra Virgin Olive Oil, 3 Cloves Garlic, 1 Tbsp rosemary, 1 Tbsp Thyme, 4 tsp Kosher Salt, 1 tsp Ground Black Pepper, 4 lb Round Roast
  3. Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.
    4 lb Round Roast
  4. Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.
    4 lb Round Roast

Notes

Round roast is lean; slice thinly across the grain. Cooking and resting times are estimates, and optional refrigerated surface drying is not included in the total. This recipe does not include gravy. Refrigerate leftovers promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Pesto Chicken & Mushroom Lasagna Roll-Ups

Dinner · Pasta Mains

Pesto Chicken & Mushroom Lasagna Roll-Ups

Pesto ricotta, savory mushrooms and cooked chicken turn lasagna noodles into individual rolls. Garlic Parmesan sauce and melted mozzarella bring the bake together.
5 from 1 vote
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Prep
25 minutes
Cook
50 minutes
Total
1 hour 15 minutes
Serves
8 roll-ups

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About this recipe.

Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR THE MUSHROOMS

  • 8 oz Baby Bella Mushrooms (sliced)
  • 1 Tbsp Butter
  • 1/2 tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE LASAGNA ROLL UPS

  • 8 Lasagna noodles (regular dried noodles, boiled until pliable according to package)
  • 2 Cups Chicken Breast (fully cooked, shredded or finely chopped; measure after cooking)
  • 1 Cup Mozzarella cheese (shredded)

FOR THE PESTO RICOTTA

  • 8 OZ Ricotta (whole milk)
  • 1 Large Egg
  • ⅓ Cup Basil pesto (your favorite)
  • ¼ tsp Garlic powder
  • 1 Pinch Salt (freshly ground)
  • 1 Pinch Ground Black Pepper (freshly ground)

FOR THE GARLIC PARMESAN CHEESE SAUCE

  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour (all-purpose)
  • 1¾ Cup Milk (whole milk)
  • ½ cup Parmesan cheese (grated)
  • ½ tsp Garlic powder
  • 1 Pinch Salt (freshly ground, to taste)
  • 1 Pinch Ground Black Pepper (freshly ground, to taste)

FOR ON TOP

  • 1/4 cup Basil pesto (your favorite)
  • 3/4 cup Mozzarella cheese (shredded)

TO GARNISH

  • 1 Pinch Parmesan Cheese (grated)
  • 1 Pinch Fresh basil (cut into ribbons; optional garnish)

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Prepare the noodles before rolling

Use regular lasagna noodles, boiled until flexible. Lay them separately on a lightly oiled tray, then divide the filling evenly among all eight. The chicken should already be fully cooked.

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen.

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The cooking plan

How to make Pesto Chicken & Mushroom Lasagna Roll-Ups.

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.

  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.

  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.

  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.

  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.

  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It’s perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.

  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Pesto Chicken & Mushroom Lasagna Roll-Ups

5 from 1 vote
Lasagna noodles rolled around cooked chicken, mushrooms and pesto ricotta, baked under garlic Parmesan sauce and mozzarella.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 roll-ups
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE MUSHROOMS
  • 8 oz Baby Bella Mushrooms sliced
  • 1 Tbsp Butter
  • ½ tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE LASAGNA ROLL UPS
  •  
    8 Lasagna noodles regular dried noodles, boiled until pliable according to package
  • 2 Cups Chicken Breast fully cooked, shredded or finely chopped; measure after cooking
  •  
    1 Cup Mozzarella cheese shredded
FOR THE PESTO RICOTTA
  •  
    8 OZ Ricotta whole milk
  • 1 Large Egg
  •  
    ⅓ Cup Basil pesto your favorite
  • ¼ tsp Garlic powder
  • 1 Pinch Salt freshly ground
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE GARLIC PARMESAN CHEESE SAUCE
  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour all-purpose
  • 1¾ Cup Milk whole milk
  • ½ cup Parmesan cheese grated
  • ½ tsp Garlic powder
  • 1 Pinch Salt freshly ground, to taste
  • 1 Pinch Ground Black Pepper freshly ground, to taste
FOR ON TOP
  •  
    ¼ cup Basil pesto your favorite
  •  
    ¾ cup Mozzarella cheese shredded
TO GARNISH
  • 1 Pinch Parmesan Cheese grated
  • 1 Pinch Fresh basil cut into ribbons; optional garnish

Equipment

Large skillet
Baking dish
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.
    8 oz Baby Bella Mushrooms, 1 Tbsp Butter, 1/2 tsp Thyme, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  2. Boil regular lasagna noodles according to package directions until pliable but still firm. Drain and lay separately on a lightly oiled tray. Do not substitute unprepared oven-ready sheets.
    8 Lasagna noodles
  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.
  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.
    8 OZ Ricotta, 1 Large Egg, ⅓ Cup Basil pesto, ¼ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  5. Divide pesto ricotta, cooked mushrooms, cooked chicken and the filling mozzarella evenly among the eight noodles. Roll from the short end and place seam-side down in the prepared baking dish.
    8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
  6. Melt sauce butter in the mushroom skillet over medium heat. Whisk in all the flour and cook briefly, then gradually whisk in milk until smooth. Bring to a gentle simmer and stir until thickened. Remove from heat and stir in Parmesan, garlic powder and seasoning.
    2 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour, 1¾ Cup Milk, ½ cup Parmesan cheese, ½ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It's perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.
    1/4 cup Basil pesto, 3/4 cup Mozzarella cheese, 1 Pinch Parmesan Cheese
  8. Bake at 350°F for approximately 30–40 minutes, until bubbling and the center reaches 165°F. If the top browns early, cover loosely with foil. Rest briefly before serving and garnish with fresh basil and Parmesan if desired.
    1 Pinch Fresh basil, ½ cup Parmesan cheese

Notes

Adapted from Monique Volz’s Pesto Mushroom Chicken Lasagna Roll Ups at Ambitious Kitchen. Use fully cooked chicken and regular boiled lasagna noodles. Eight roll-ups is the batch yield; portions may vary. Refrigerate promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Lasagna Soup

Soup

Lasagna Soup

Beef lasagna soup with tomato broth, tender noodles and a ricotta, mozzarella and Parmesan topping.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people

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About this recipe.

Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive oil (divided)
  • 1 lb Ground Beef (lean)
  • 1 lg Yellow Onion (diced (1-3/4 cups))
  • 5 Cloves Garlic (minced)
  • 4 1/2 cups Chicken broth (low sodium; add more to thin as desired)
  • 14.5 oz Diced Tomatoes (petite diced, canned, undrained)
  • 14.5 oz Crushed Tomatoes (canned)
  • 2 1/2 tbsp Tomato Paste
  • 1 3/4 tsp Dried Basil
  • 3/4 tsp Oregano (dried)
  • 1/2 tsp Rosemary (dried, crushed)
  • 1/2 tsp Thyme (dried)
  • Salt (to taste)
  • Black pepper (freshly ground; to taste)
  • 6.5 oz Lasagna Noodles (regular dried noodles, about 8 sheets, broken into bite-sized pieces)
  • 5 oz Mozzarella cheese (shredded (1 1/4 cup))
  • 2 oz Parmesan cheese (finely shredded (1/2 cup))
  • 8 oz Ricotta Cheese
  • 2 tbsp Parsley (fresh; chopped; plus more for garnish)

Soup · Italian-inspired

Lasagna comfort, one spoonful at a time

Beef, tomato broth and pasta meet a generous three-cheese topping in this warming soup. Cook the noodles separately so you can keep their texture just how you like it.

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Before you begin

Use regular dried lasagna sheets and break them into manageable pieces before boiling. Have both tablespoons of oil ready: one for the beef, one for the onion.

Lasagna Soup Gallery

Save some for later

Keep leftover noodles and cheese separate from the broth. Refrigerate promptly in shallow containers within two hours, use within three days and reheat the soup to 165°F (74°C).

Adapted from Jaclyn at Cooking Classy.

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The cooking plan

How to make Lasagna Soup.

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.

  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.

  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.

  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.

  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Lasagna Soup

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Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tbsp Olive oil divided
  • 1 lb Ground Beef lean
  • 1 lg Yellow Onion diced (1-3/4 cups)
  • 5 Cloves Garlic minced
  • 4 ½ cups Chicken broth low sodium; add more to thin as desired
  •  
    14.5 oz Diced Tomatoes petite diced, canned, undrained
  •  
    14.5 oz Crushed Tomatoes canned
  • 2 ½ tbsp Tomato Paste
  • 1 ¾ tsp Dried Basil
  • ¾ tsp Oregano dried
  •  
    ½ tsp Rosemary dried, crushed
  • ½ tsp Thyme dried
  • Salt to taste
  • Black pepper freshly ground; to taste
  •  
    6.5 oz Lasagna Noodles regular dried noodles, about 8 sheets, broken into bite-sized pieces
  •  
    5 oz Mozzarella cheese shredded (1 1/4 cup)
  • 2 oz Parmesan cheese finely shredded (1/2 cup)
  •  
    8 oz Ricotta Cheese
  • 2 tbsp Parsley fresh; chopped; plus more for garnish

Equipment

Large stockpot
Large pasta pot
Instant-read thermometer
Knife and cutting board
Colander
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.
  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.
  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.
  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.
  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Notes

Adapted from Jaclyn at Cooking Classy. Ricotta was corrected from the archive’s 2 tablespoons to the original 8 ounces.
Use regular dried lasagna noodles, not oven-ready/no-boil sheets. Keep cooked noodles separate from leftover broth for better texture. Refrigerate food in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Garlic Butter Sautéed Mushrooms

Side Dishes

Garlic Butter Sautéed Mushrooms

Golden mushrooms, garlic, and thyme make a savory side for steak, chicken, or a bowl of pasta. A little soy sauce adds depth, with optional white wine for the pan.
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Prep
5 minutes
Cook
8 minutes
Total
13 minutes
Serves
6 side servings

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About this recipe.

Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Button Mushrooms (white, brown, cremini or portobello will work well)
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 1/4 cup White Wine (white; optional)
  • 1 Thyme sprig (fresh (or a pinch of dried thyme))
  • 2 cloves Garlic (minced)
  • 1 tbsp Chives (chopped, for garnish (optional))
  • salt and black pepper (to taste, optional; taste before salting because of soy sauce)

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Give Them Room to Brown

Use a wide skillet and cook in batches if the mushrooms crowd together. Let their moisture reduce before adding the garlic so it stays fragrant rather than burning.

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The cooking plan

How to make Garlic Butter Sautéed Mushrooms.

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.

  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.

  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.

  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Butter Sautéed Mushrooms

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Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 6 side servings
Course: Side Dish
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Button Mushrooms white, brown, cremini or portobello will work well
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • ¼ cup White Wine white; optional
  • 1 Thyme sprig fresh (or a pinch of dried thyme)
  • 2 cloves Garlic minced
  • 1 tbsp Chives chopped, for garnish (optional)
  •  
    salt and black pepper to taste, optional; taste before salting because of soy sauce

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.
  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.
  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.
  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Notes

Use a wide skillet and work in batches if necessary so the mushrooms brown instead of steaming. Timing varies with mushroom size and pan heat; cook until tender and golden. Soy sauce adds salt, so taste before seasoning. Serve as a side or spoon over steak, chicken, pasta, polenta, or toast.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Shrimp Fra Diavolo

Dinner · Seafood Mains

Shrimp Fra Diavolo

Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 servings, with pasta or bread

Bring it to the table

About this recipe.

Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.

Shrimp Fra Diavolo

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Lb. Extra Large Shrimp (raw, peeled and deveined, tails removed if preferred)
  • 2 tbsp Olive Oil (divided)
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  • 1 Pinch Aleppo Pepper Flakes (optional)
  • ½ Large Yellow Onion (Sliced)
  • 3 Cloves Garlic (Minced)
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  • 1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley (Flat Leaf)
  • 2 tbsp fresh basil (thinly sliced)

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Keep the Shrimp Tender

Sear the shrimp briefly, then finish them in the sauce after the tomatoes have simmered. Fresh basil goes in at the end. Serve with cooked pasta or homemade French-style bread.

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The cooking plan

How to make Shrimp Fra Diavolo.

  1. Pat the shrimp dry. Toss with half the olive oil, the red pepper flakes, the Aleppo pepper if using, and half the salt. Use less red pepper if you prefer a milder sauce.

  2. Heat a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute per side, just until the outside changes color; they will finish cooking in the sauce. Transfer to a clean bowl.

  3. Reduce to medium heat and add the remaining oil and onion. Cook for 3 to 4 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds. Take the pan briefly off the heat to add the wine, then return and simmer for 3 to 5 minutes, scraping up the browned bits.

  4. Add the crushed tomatoes and remaining salt. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.

  5. Return the shrimp and accumulated juices to the sauce. Simmer gently for 1 to 3 minutes, just until the shrimp are firm, pearly, and opaque throughout. Remove from the heat and stir in the parsley and fresh basil. Taste and adjust seasoning. Serve immediately with cooked pasta or bread.

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Shrimp Fra Diavolo

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Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings, with pasta or bread
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Lb. Extra Large Shrimp raw, peeled and deveined, tails removed if preferred
  • 2 tbsp Olive Oil divided
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  •  
    1 Pinch Aleppo Pepper Flakes optional
  • ½ Large Yellow Onion Sliced
  • 3 Cloves Garlic Minced
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  •  
    1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley Flat Leaf
  • 2 tbsp fresh basil thinly sliced

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the shrimp dry. Toss with half the olive oil, the red pepper flakes, the Aleppo pepper if using, and half the salt. Use less red pepper if you prefer a milder sauce.
  2. Heat a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute per side, just until the outside changes color; they will finish cooking in the sauce. Transfer to a clean bowl.
  3. Reduce to medium heat and add the remaining oil and onion. Cook for 3 to 4 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds. Take the pan briefly off the heat to add the wine, then return and simmer for 3 to 5 minutes, scraping up the browned bits.
  4. Add the crushed tomatoes and remaining salt. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.
  5. Return the shrimp and accumulated juices to the sauce. Simmer gently for 1 to 3 minutes, just until the shrimp are firm, pearly, and opaque throughout. Remove from the heat and stir in the parsley and fresh basil. Taste and adjust seasoning. Serve immediately with cooked pasta or bread.

Notes

The recipe makes 4 servings when paired with pasta or bread; these accompaniments are not included in the ingredient amounts. Fresh basil is intended here, not 2 tablespoons of dried basil.
Keep raw shrimp separate from ready-to-eat foods. Refrigerate leftovers promptly and reheat thoroughly to 165°F. Shrimp cook quickly, so use the opaque, firm texture as your guide rather than leaving them in the sauce longer than needed.

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