Shrimp and Mushroom Angel Hair Pasta Alfredo
Author: April Ozbilgin
Recipe type: Main
- For the Pasta:
- 1 pound Angel hair pasta
- Generously salted pot of boiling water
- For the Sauce:
- 2-4 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 8-10 Cloves Garlic, smashed into a paste
- ½ Cup Mushrooms
- 12 Ounces Wild Caught Large Shrimp, if using frozen, thaw and pat dry
- ½ Cup White Wine
- 2 Cups Heavy Cream
- 1 Cup Parmesan Cheese
- ¼ Cup Fresh Parsley, finely chopped
- Salt and pepper to taste
- Fill a large stockpot with water ⅔ full, add a generous amount of salt and bring to a boil.
- Peel the garlic and smash into a paste.
- Add the butter and olive oil to a large skillet and turn the heat to medium high.
- Place the smashed garlic into the skillet and saute until golden and you can smell the wonderful aroma.
- At this point, you can place the pasta into the boiling water and stir well.
- Set your timer for 4 minutes. If you use a different pasta, cook according to package directions.
- Add the mushrooms to the skillet and saute 3-4 minutes.
- Next, add in the shrimp and saute 3-4 minutes until shrimp turn pink.
- Pour in the wine and give a good stir.
- Let the wine cook for a minute or two and then pour in the heavy cream.
- Raise heat to high and add in the parmesan.
- Test the sauce and add salt and pepper to taste. I would use about a teaspoon salt and pinch of pepper.
- When the pasta is cooked, strain it and add to the alfredo sauce.
- Stir well and add in the chopped parsley and serve. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/04/shrimp-and-mushroom-angel-hair-pasta-alfredo.html
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