Hey foodie friends! This is a great dish if you’re in the mood for a shrimp dish with a little kick to it.
If you’re not a fan of the heat, it’s also delicious without the cayenne pepper.
Simple saute technique and so yummy! Rather than reinventing the wheel, I’ll refer you to my shrimp scampi recipe for the basics.
To make a long story short, this is the same basic technique as my shrimp scampi recipe. The difference is in the seasonings you’ll use and the addition of mushrooms.
Once you have sauted the shrimp and removed from the saute pan and set aside, toss in your favorite sliced mushrooms. I prefer portabella.
Saute for a few minutes. Deglaze the pan with about a half a cup of white wine. Add the following herbs & spices to taste.
- Cayenne Pepper
- Dried Oregano
- Fresh Thyme
- Fresh Basil
- Salt & Pepper
- Fresh Chopped Parsley (save some for garnish)
Add about 2 cups of shrimp stock. You can use vegetable or chicken stock if you didn’t make stock from the shrimp shells.
Let the sauce reduce down on low heat for a bit. Toss the shrimp back in to heat through.
Gradually toss in fresh linguini until the pasta is coated. Not in the mood for pasta? This is also great served with some crusty bread or rice.
Any questions? Please feel free to email me, leave a comment here or like our Facebook page and post your questions there. I will be sure to get you an answer!