CREAMY SHRIMP AND MUSHROOM SPAGHETTI

Here’s another good reason to always keep a bag of frozen shrimp in the freezer.  For about the time it takes to cook the spaghetti, this is one of those great recipes, ready in no time— dinner for two, or an impromptu post-cocktail dinner party.  No fancy prep, no complicated ingredients—fast, easy and delicious!  Adjust amount of ingredients to your needs.

• Spaghetti
• butter, divided into tblsps
• sliced mushrooms
• A little minced garlic
• ¼ to ½ cup heavy cream
• Shrimp, shelled and deveined
• Chopped parsley
• Chopped basil
• ½ cup pasta cooking water

Start salted water to boil—cook pasta to desired doneness and drain.  While pasta cooks, sauté mushrooms in 2 tblsps butter until browned—season with salt and pepper and set aside.   In same pan, sauté shrimp in 2 tblsps butter until cooked through—set aside. Add cream, garlic, herbs and a splash of white wine to pan—simmer to thicken slightly.  Add a little pasta cooking water and continue to simmer and thicken.  Turn off heat and add cooked shrimp and mushrooms.  Return cooked. drained pasta to cooking pot, add a little of the reserved pasta water and ½ cup cream sauce—toss well to coat pasta.  Divide pasta among bowls—top with shrimp, mushrooms and a little sauce.  Garnish with a bit more parsley and pass remaining sauce.

The Kitchen Hive