Ingredients
- 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)
Instructions
- Cook the pasta according to the package directionNote: 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!
Notes
Portobella mushrooms can be substituted for the cremini mushrooms.