Shelly's Recipe

SHRIMP AND PORTOBELLO PASTA

Category: Pasta - Seafood

2 pounds shrimp, shelled, deveined and seasoned with salt and pepper
1 1/2 pounds cooked linguine pasta
1 Tbsp + 1 tsp olive oil
1/2 cup seeded and diced roma tomatoes
1 cup diced portobello mushrooms
2 Tbsp finely chopped shallots
1/2 cup white wine
1 tsp minced garlic
1 9 oz. package lobster stock
2 Tbsp chopped fresh basil
2 Tbsp cold butter
Salt & pepper to taste
Parmesan cheese (optional)

In a large, deep skillet, heat 1 Tbsp olive oil over high heat. Add portobellos and sprinkle with salt & pepper. Saute for 1 minute and remove mushrooms from pan. Add 1 tsp olive oil and stir in tomatoes. Season with salt & pepper, saute for 1 minute and remove from pan.

Reduce heat to low and add shallots and garlic. Saute for 1/2 minute, stirring constantly. Add wine, bring to a boil, and reduce liquid until almost completely evaporated (about 2 minutes.) Add stock, sauteed portobellos and tomatoes, and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Reduce heat to low and add shrimp and basil. Cover and simmer for 2-3 minutes.

Turn shrimp, replace cover and simmer for 2-3 minutes more or until shrimp are cooked through. Remove from heat and stir in butter. Adjust salt & pepper to taste. Toss with or serve over pasta and sprinkle with parmesan cheese.
Serves 6-8