Shrimp and Mushroom Angel Hair Pasta recipe

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Ingredients

1 pound angel hair pasta
¼ cup butter, divided
1 pound large shrimp, peeled and deveined and butterflied
1 ½ cups sliced fresh mushrooms
4 tablespoons chopped shallots
½ cup port wine
1 cup dry white wine
1 pint heavy cream
4 cloves garlic, crushed
salt to taste
2 teaspoons white sugar
1 teaspoon ground white pepper

Nutrition Info

703.8 calories
carbohydrate: 49.9 g
cholesterol: 244 mg
fat: 40.4 g
fiber: 3 g
protein: 26 g
saturatedFat: 23.4 g
servingSize: -
sodium: 355.2 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and rinse under cold water.

  2. In a large skillet, melt 1 tablespoon butter over medium heat, saute mushrooms until soft. Season with salt to taste, set aside.

  3. In a large skillet, melt 2 tablespoons butter over medium-low heat, cook shrimp for a few minutes. Season with salt to taste, set aside.

  4. In a large skillet, melt 1 tablespoon butter over medium heat, saute shallots for a few minutes. Pour in port wine, white wine and cream, allow to cook over medium-low heat until it thickens.

  5. Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper, toss with pasta and serve.

Recipe Yield

6 servings

Recipe Note

This dish is highlighted by shrimp and mushrooms sauteed in port wine and a creamy garlic sauce over angel hair pasta. Delicious! Enjoy with your favorite wine, tossed green salad, and garlic bread, if desired.

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