Shrimp and Mushroom Angel Hair Pasta

SUBMITTED BY: Lesly Chan

"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."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

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

READ REVIEWS (3)

DIRECTIONS

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.
In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.
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.
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.
Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.

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REVIEWS

Reviewed on Apr. 11, 2003 by CSANDST1

This recipe is very good. I made a low fat version--used low fat marg. and evap. milk. Skipped the mushroom and shallots and sugar. My sauce was pretty thin though because of the evap. milk. I used pre-cooked shrimp. Do not let shrimp heat too long or else they REALLY shrivel up. I will definitely make this again!

17 users found this review helpful

Reviewed on Feb. 29, 2004 by ilikefood

I gave it three stars for potential. ALthough the combination of ingredients have potential, the directions are not very well worded. Don't cook the pasta first because the sauce takes about 30 minutes. Also, REDUCE THE ALCOHOL before adding the heavy cream. Otherwise, you might need to serve this dish in a martini glass!

7 users found this review helpful

Reviewed on Dec. 11, 2007 by Amy P.

The only modification I made was to saute the garlic w/the shrimp rather than add it at the end. We also served it w/parmesan cheese on top. It was very good. I followed the recipe just as it says & did not find the wine to be too strong at all. If anything this pasta is a touch on the bland side. Don't be afraid to use all the garlic it calls for and maybe increase the white pepper just a bit. :)

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 696

Total Fat: 40.4g
Cholesterol: 244mg
Sodium: 379mg
Total Carbs: 49g
Dietary Fiber: 3.1g
Protein: 26g

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