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Saturday, November 5, 2011

Dinner Tonight: Angel Hair Pasta with Jumbo Shrimp and Cremini Mushrooms in a White Wine Sauce

Dinner tonight took it's form beginning from the jumbo shrimp I had ready to be used. When you buy a great product like meat or fish, it's best to use them right away when they're fresh versus waiting until they fall out of the freezer at you! Normally I will gather inspiration for a recipe at the grocery store, where I often find a great product on sale and build from there. 
One thing I try to keep in mind is price, one big reason to cook at home is the cost in savings as compared with a restaurant meal.  For this reason I always try to build a meal from a sale and use products I have already at home to fill. Tonight, I decided on a pasta because it had been a while since I'd made one and I choose angel hair, because I don't typically pick angel hair and felt like a change. The recipe I created is pretty simple and tasty. The cremini mushrooms add a rich earthy flavor to the pasta, while the white wine adds a beautiful floral aroma, sure to fill your house :)


Angel Hair Pasta with Jumbo Shrimp & Cremini Mushrooms in a White Wine Sauce
(serves 6-8)


1 box angel hair pasta
4 cloves fresh garlic, minced
3 tbsp olive oil 
1 yellow onion, chopped
1 sm box cremin mushrooms, or your favorite variety 
1 tbsp thyme
1 tsp oregano
1/2 cup milk
1/2-1 cup cup dry white wine
2-3 tbsp butter
16-20 jumbo shrimp, cleaned and thawed
Salt, pepper, onion powder and red chili flake if you like heat


Begin by cooking angel hair to box instructions and set aside (drizzle noodles with olive oil in colander to prevent sticking), reserving 1/4 cup cooking liquid for sauce. Heat olive oil in large saute pan over medium heat, add garlic and onion until lightly browned, turn heat down to low and add mushrooms. Saute mushrooms and onion mixture with reserved cooking water, thyme and oregano for 5-7 minutes or until tender. Add white wine and saute until bubbling, add milk and butter and saute 5 more minutes. Add shrimp to sauce until shrimp turn pink and add salt, pepper, onion powder and chili if you like. Add more wine if the sauce looks thin, or add a tab more or butter. Toss sauce with noodles and combine. Drizzle with a final touch of olive oil or truffle oil if you have, and a sprinkle of aged fontina or parmesan. Enjoy!



















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