One of the easiest and most versatile food to cook is pasta. This particular dish was inspired by my trip to the Saratoga Springs in New York while my son was in orchestra camp. The angel hair pasta with exotic mushrooms and shrimps dish was good but I had to ask, “Where is the shrimp?” Only four shrimps was on my plate and they were not even large. And it did cost a pretty penny at a 5-Star restaurant. So I decided to venture into making my own version of the dish; of course it meant that a lot of shrimps was mandatory. I also like to use a sturdy pasta – the Protein Plus style pastas hold up very well in sauces. Mission accomplished – it was absolutely a family favorite.
Angel Hair Pasta with Shrimps and Mushrooms
- 2 pounds medium shrimps Clean, rinse and dry
- 12 ounces cremini mushrooms Clean and slice
- 7 ounces shiitake mushrooms Clean and slice
- 1 large sweet onion Chopped (Vidalia)
- 1 tablespoon fresh garlic Minced
- 1/2 cup fresh parsley Chopped
- 1/4 cup fresh squeezed lemon juice
- 3/4 cup white wine
- 1 1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
- 1 pound angel hair pasta Protein Plus
- 4 quarts water
- 1 tablespoon salt (for salting the pasta water)
- 1/2 cup fresh grated parmesan cheese (optional)
Cook the pasta according to the package direction
Note: Add the one tablespoon salt to the pasta water.
While cooking the pasta, add two tablespoons extra virgin olive oil to a five quart dutch oven. Heat over medium flame.
Add the onions and sauté for three minutes.
Add the parsley and garlic and cook for one minute until fragrant.
Add the mushrooms, stir and cook for six minutes.
Add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Turn up the flame and continue cooking for another two to three minutes until any remaining liquid is absorbed.
Add the wine to the mushroom, onion mixture. When it starts to boil, turn the heat to low and simmer for five minutes.
Add the shrimp, remaining salt and black pepper. Stir to combine. Cook for four minutes - stirring at least once - until shrimp is no longer pink but opaque in color.
Add the butter and stir to incorporate. The sauce will begin to look creamy.
Add the cooked pasta and coat with the mushroom, shrimp sauce.
Turn off the flame and add parmesan cheese if you like.
Plate and serve - Enjoy!
Portobella mushrooms can be substituted for the cremini mushrooms.