Shrimp & Pasta

2 or 3 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced

4 or 5 sprigs of basil
1 tablespoon fresh garlic, minced
12 small cherry tomatoes (sliced in half and save any juice)
1/2 cup fresh parsley, chopped
1/2 cup white wine
8 ounces fettuccine, bow tie, or thin sphagetti
1/2-3/4lb raw shrimp, peeled and deveined
2 tablespoons lemon juice
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute’ for 2 min or until green onions start to soften.
Stir in the tomatoes, parsley, basil, and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 2 minutes or until the shrimp turn pink.

Salt & pepper to taste

Serve over the cooked pasta with some fresh ground parmesan, and, if you’d like, some crusty Italian garlic bread.

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