- 1 lb spaghetti or linguine
- 1 lb shrimp, cleaned and deveined
- 1/4 cup olive oil
- 1/2 cup butter (1 stick)
- 1 cup white wine
- finely chopped garlic, as desired (4-5 gloves is good)
- 1 medium shallot, finely chopped
- sliced mushrooms, as desired (~2-3 cups)
- handful of parsley, chopped
- salt & pepper
- red pepper flakes
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Put the pasta on to cook
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While pasta is cooking, heat oil in large skillet over medium heat
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Add shrimp, half the garlic, salt & pepper, and red pepper flakes to taste, stirring frequently
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After shrimp have just turned pink and opaque (~2 minutes), transfer to a bowl
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Add butter and wine in large skillet and turn the heat up to medium high
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Cook until it has reduced by half
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While the sauce is reducing, in another pan, sauté mushrooms in butter until cooked, then put aside
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Drain pasta, reserving 1/2 cup of pasta water
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Add the shrimp and mushrooms to skillet and cook until the shrimp are done
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Add remaining garlic, shallot, and parsley
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Thoroughly mix in the pan
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Add pasta and cook another minute or two over high heat (if it seems dry, add a little of the reserved water)
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Serve with grated cheese and additional parsley, if desired