This dish is super quick to make and tastes so rich and delicious! You can add cream or milk at the end if you want a creamier sauce. This is more of a scampi style sauce, which almost requires some bread on the side to sop it all up. This recipe makes about 2 servings, so multiply the measurements to feed more people.
1 cup mushrooms sliced thin - baby bella, cremini, or preferred mushrooms
1 tsp red pepper flakes
3-4 cloves of garlic
1 Tbsp oil
1/4 cup Tbsp sherry, marsala or white wine
2 Tbsp butter
1/2 lb shrimp, peeled and deveined
1 tsp parsley
2 servings of pasta - spaghetti or bucatini go well, or any pasta you prefer
1/4 cup reserved pasta water - or 1/4 cream if you want to make it a creamy sauce
optional - 3-4 leaves of basil cut into thin strips
optional - diced tomatoes
Lets get cooking
1. Cook your pasta according to the directions for 2 servings worth. Be sure to very lightly season the water with salt before you boil!
2. In a saute pan on medium low heat, add the mushrooms, garlic, oil, and red pepper flakes and cook until the garlic becomes fragrant and mushrooms are softer. Turn the heat to medium high now.
3. Add the shrimp and cook for about a minute then flip them over. Add the sherry/white wine and stir the pan.
4. Add the butter and stir
4. Add the pasta, with the measured pasta water to create the sauce base. Then add the parsley and remaining optional ingredients basil and tomato. If you want to make it creamy, add the milk/cream now. Stir the pasta in the sauce by gently tossing it and turning the pasta to coat it with the sauce, and let it cook for about a minute for two. And now you are ready to serve!