Shrimp and Mushroom Pasta
My dinner last night, put together more or less on the spur of the moment. Dead easy to make, too. And delicious, which goes without saying.... *grin*
SHRIMP AND MUSHROOM PASTA
- 500 grams small frozen shrimp (I used pre-cooked)
- 3 cloves of garlic, chopped
- 2 pats of butter
- 2 cans of cut tomatoes
- 1 1/2 cups of mushrooms (I used shimeji, very popular here in Japan), chopped
- 2 servings of spaghetti
Defrost the shrimp with cold water and drain.
Melt the butter in a frying pan and sautee the garlic.
Add herbs of choice - I used rosemary for this, which I think turned out very nicely, and a wee bit of coriander.
Sautee the shrimps in butter until cooked, then remove from the pan and set aside.
Now is probably a good time to get the spaghetti going.
Sautee the mushrooms in the garlic/shrimp butter until soft.
Add the cut tomatoes and mix in with the buttery goodness.
Re-spice to taste. Standard Italian herbs and spices work well.
Serve the sauce on top of the pasta, then the shrimp on top of everything. Serve with a nice dinner roll, perhaps wine.