Tuesday, October 2, 2012

Shrimp & Mushroom Pasta

Travis and I love experimenting with different pastas.  This is one of our more recent favorites – a shrimp and mushroom pasta with a butter garlic sauce!  The best part of the dish is that it’s very easy and can feed 4-6 people.

You’ll need:

Thin spaghetti
3/4 to 1 pound of shrimp
8 ounces sliced mushrooms 
4-5 roma tomatoes, chopped
2-3 cloves minced garlic
Olive Oil 
Chicken Broth
Salt & Pepper
Parmesan Cheese

First you’re going to cook the shrimp and mushrooms.   Saute shrimp in two batches, each with 1 Tbsp butter, a splash of chicken broth, salt and a little of the garlic you minced.  Once the pan is hot, it’ll only take the shrimp about a minute per side to cook.  Transfer shrimp into a bowl for later.

Once you’ve cooked both batches of shrimp, add another ½ tablespoon of butter and the mushrooms to the pan.  Pour in enough chicken broth to cover the bottom of the pan, and sprinkle with salt and a little more of the minced garlic.  Cook on high, stirring frequently, for 5-6 minutes until the mushrooms begin to soften. 

Now put it all together!  In a large frying pan, add 1 tablespoon butter, 1 tablespoon olive oil, tomatoes,  the rest of the minced garlic, and a splash of chicken broth.  Simmer for 5 minutes or until the tomatoes start to get soft, then add the shrimp. 

Add pasta and mix.  Pour entire dish into a serving bowl and top with Parmesan cheese.  Serve to your household of hungry people!

P.S.  I think this would also be delicious with asparagus, but since Travis isn't a fan, I left it out this time.  

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