Creamy Seared Shrimp and Mushroom Pasta

What You’ll Need:

For the Pasta

2 Tbsp Olive Oil

8 Large Shrimp

2 Tbsp Yellow Onion, Fine Chopped

2 Cloves Garlic, Fine Chopped

4 White Mushroom, Sliced

1 Lemon, Juiced

¼ Cup White Wine

1 Stick Cold Butter, Cubed

2 Stalks Green Onion, Sliced

Salt and White Pepper to taste

2 Cups Heavy Cream

¼ Cup Frozen or Fresh Green Peas

1 Cup Grated Romano Cheese

1 Lbs Dried Fettucine

Salt and Pepper to Taste

What You’ll Do:

  1. Place pasta into boiling water until Al Dente then set aside.
  2. Heat cream over medium heat until warm and small bubbles appear. Turn down heat then add the peas. Keep warm.
  3. In a separate pan set over medium high heat, add oil until shimmering.
  4. Season shrimp with salt and white pepper then sear on both sides until golden brown… about 4 minutes. Remove shrimp and set aside.
  5. Add another tbsp of oil then add the onion, garlic and mushroom.
  6. After about a minute, add the fresh lemon juice and white wine to deglaze the pan. Be sure to scrape all the brown bits from the bottom.  Cook until mushrooms are soft and have absorbed most of the liquid.
  7. Turn the heat down and add the butter a cube at a time incorporating into the sauce until melted.
  8. Once all the butter is added and the sauce has thickened, coating the shrimp, add the green onion and remove from heat.
  9. Add the grated Romano to the warm heavy cream and stir to incorporate.
  10. Add pasta to cream mixture and combine until all of the pasta is coasted in the mixture.

To Serve:

  1. In a large bowl, using tongs, plate a good portion of the pasta turning your wrist clockwise as you lay on plate and release the pasta to create a mound of pasta.
  2. Spoon the shrimp mixture on top of the pasta.
  3. Enjoy!!

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