Mushroom/Garlic/Shrimp Creamy Pasta

Tonight’s dinner was based simply looking at my fridges and saying “what am I going to eat tonight”. I had a container of mushrooms left over from the mushroom app I made the other day. And I had some cream cheese, also from the app, and something I rarely have in my fridge. I always keep frozen shrimp in my freezer….so…

A sauteed Mushroom and Shallot in a white wine cream sauce with Shrimp, served on Angel Hair Pasta. This was a fun, quick and incredibly good meal.

In a skillet I melted some butter, and put in a fine sliced shallot and four sliced white mushrooms. I cooked these down for about 10 minutes and then added two thin sliced garlic cloves. Once the aroma came up on these, I poured in about 1 cup of pinot grigio and reduced this down about 1/2.

I tossed in about 8 large shrimp and cooked them till they were just translucent, and added a little butter and a few slices of cream cheese, stirring constantly until everything was melted and creamy. I added some dry basil and dry parsley and ground in some fresh black pepper.

Meanwhile I boiled some angel hair pasta, and strained it.

I plated the pasta, added the shrimp/mushroom mixture, grated on some fresh parm, topped it with some chopped parsley and had a delightful meal. All told, it took about 15 minutes.

For a dinner that I had no idea about, it turned out great. I would serve this to friends without hesitation. So…I’ll add it to my collection.