Mushroom Shrimp Pasta

Ingredients

• 2 lbs raw large shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 1/4 cup dry white wine
• 6 cloves garlic, pressed or minced
• Salt and pepper
• 1 1/2 sticks butter, melted
• 1/4 cup chopped fresh parsley leaves
• 1/2 tsp finely chopped fresh rosemary leaves
• 1/2 tsp fresh thyme leaves
• 1 tsp fresh marjoram leaves
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 2 TBSP fresh lemon juice
• 1 TBSP heavy cream
• 2/3 cup panko or fresh breadcrumbs
• 1 lb sliced mushrooms
• 1/4 cup shallot or onion, finely chopped
• 1/2 stick butter
• Salt and pepper
• 1/2 lb pasta, cooked according to package directions, leave on al dente side (with a bit of a chew), reserve 1 cup of cooking water

Instructions

1. Place the shrimp in a mixing bowl and toss with the oil, wine, garlic, and salt and pepper. Let marinate at least 1/2 hour. I left mine in the fridge overnight.
2. Heat oven to 425°.
3. In a small pan melt the 1 1/2 sticks butter and add the next 9 ingredients. Mix well.
4. Place shrimp and marinade in a greased baking dish. Top with melted butter mixture.
5. Bake 9-12 minutes until hot and bubbly.
6. Meanwhile, melt 1/2 stick of butter in a large skillet over medium-high heat. Add mushrooms and onion sauté slightly. Add salt and pepper and set aside.
7. When shrimp are done, toss the shrimp and all pan juices with the pasta and the mushrooms. Add some of the pasta water if it’s too dry or some chicken broth (or a bit of extra virgin olive oil). Add salt and pepper if needed.
8. Serve with a salad and fresh bread.
9. Notes: If you use dried herbs instead of fresh, cut the amount in half. Which herbs you use depend on your preference. Long pastas like linguine and spaghetti are best with this dish.