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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This freezes very well. We put enough for two servings in individual freezer bags, defrost, cook, add a salad and your have a quick meal. We add italian bread - sliced - brush with melted butter - sprinkle with salad supreme - bake. Yummy This recipe came from my BF - it is rumored to be a secret recipe of someone he knew. Ingredients:
1 lb linguine or 1 lb fettuccine pasta |
2 tablespoons olive oil |
6 tablespoons unsalted butter |
1 onion (chopped) |
2 tablespoons minced garlic |
2 teaspoons emeril's original essence |
1/2 teaspoon salt |
1/4 teaspoon cayenne (optional) |
1/4 cup dry white wine |
2 cups heavy cream |
1 tablespoon fresh lemon juice |
1 lb large shrimp |
1 pint fresh mushrooms |
Directions:
1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and reserve 1/4 cup of the pasta water and the 2 tablespoons olive oil. Cover to keep warm .
2. In a large skillet or pan, melt the butter and then add the onions and cook until soft. Add the garlic and let it begin to cook then add the Essence, salt ,optional cayenne or more Essence ( if you want more heat) and cook for one minute. Add the wine and let it cook over high heat until it has nearly evaporated. Add the cream, lemon juice, and cook stirring occasionally, until slightly reduced. Add the shrimp, sliced mushrooms, cooking until the shrimp turn pink. Add the chopped parsley and cook for 1 more minute. Add the cooked pasta and toss to coat with the parmesan.
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