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
Butter
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!
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