Shrimp Penne with Mushrooms

Last week I was really craving pasta and shrimp, and I didn’t want to make a white sauce so I played around with this red sauce. I love the oregano and chili powder. It gives everything a little kick. I apologize for not having any photos of this dish. I took the photos on my Canon, and forgot the cord to uploading the images went missing months ago. But enough about that, on to pasta!

Serves 4-6

Ingredients

1 Pound of Penne Pasta

1 Pound of Large Shrimp

3 Tablespoon of butter

1 Tablespoon of chili powder

1 Teaspoon of paprika

1 Tablespoon of oregano

1 small onion

7 oz. of mushrooms

2 garlic cloves (chopped finely)

2 8oz. can tomato sauce

1/2 cup of heavy cream

¼ cup of flat-chopped parsley

1. Bring a large pot of lightly salted water to a boil. Cook penne pasta, drain, and set aside.
2. Shrimp – begin peeling and deveining shrimp in a strainer, rinse with cold water.
3. In a small skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil. When the pan is hot, add the shrimp. Stir and cook shrimp until they turn pink, about 2 minutes. Remove from heat and set aside to cool slightly.
4. Start chopping your onion and garlic!
5. In a large skillet, over medium heat add 1 tablespoon olive oil and 1 tablespoon butter.
6. Add garlic and onion together. Stir together until the onions begin to look transparent and limp. (Note: To keep the best flavor of an onion, begin the pan’s heat on low-medium, and as the onions cook, bring the heat up. This keeps the flavor from cooking off in the moisture leaving the onion.)
7. Pour in the tomato sauce to onion and garlic, reduce heat to low.
8. Pour in the cream.
9. Add chili powder, paprika, oregano to sauce.
10. Rinse and prep your mushrooms. Remove the stems. Chop mushrooms.
11. Heat 1 tablespoon of butter in a small saucepan and sauté mushrooms, 5 minutes.
12. Add mushrooms to large saucepan.
13. Stir well to combine, reduce heat to simmer.
14. Finally, add shrimp to sauce and stir gently to combine. Heat for 5 minutes.
15. Add cooked, drained pasta to sauce.
16. Dump in your parsley right before serving. Add salt and pepper to liking.

Enjoy!

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