I cooked this for my parents early on in our last visit, they asked me to cook it again before we left. This recipe is for you Mom – Love You!
Simple Shrimp Pasta:
2 lb Frozen peeled and deveined medium shrimp (Of course if you have fresh shrimp it would be better, just make sure you cook them until they turn pink and “roll up”)
Penne Pasta (1 box)
Tomatoes (2 large fresh red tomatoes)
Onion (1 small)
Jalapeno Pepper (1 medium size – based on the level of heat you like you could substitute the jalapeno with another kind of pepper or a tsp of ground chili pepper flakes – watch out for those bonnet peppers though, they pack a real punch!)
Garlic (1 Tbsp of “wet garlic” – the kind already minced and stored in olive oil, or 3 large cloves minced)
Mushrooms (8 good sized portobello mushroom caps with stems trimmed)
Extra Virgin Olive Oil (4 Tbsp)
Butter (1/2 stick – make sure it is real butter, not a blend or margarine)
Parmesan Cheese (1/2 cup)
Pepper/Sea Salt (I prefer freshly ground for both salt and pepper – add to taste – use a good bit)
I find it easiest to chop everything before I begin cooking – this gives the shrimp a little time to defrost. Chop the onion, pepper, garlic (if using cloves) and tomatoes – keep each separate. Slice the mushrooms into 1/4 inch strips.
Cook the penne pasta according to the directions on the package (I prefer al dente texture).
While the pasta is cooking add 2 Tbsp of olive oil and 1/2 stick of butter to a separate large skillet and heat over medium to high heat. Grind the pepper and salt into the olive oil/butter mixture and stir. Add the onion to the hot oil mixture and stir. Once the onion is soft add the garlic and the pepper. Add the remainder of the olive oil and stir. Add the tomatoes, shrimp and the mushrooms. Continue to stir as the tomatoes break down and the shrimp becomes pink and begins to curl up. Turn the heat down to a simmer.
Drain the cooked pasta. Toss the pasta into the shrimp mixture and stir. Add 1/2 of the cheeese and continue to stir. If the mixture seems a bit dry add a little more olive oil.
Spoon onto plates and sprinkle with remaining cheese. Enjoy with fresh garlic bread and a crisp salad.