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Shiitake Angel Hair Pasta

Reviewed: Apr. 3, 2013
I've made this a few times, sometimes with variations based on what's on the shelf. It's always been good, original recipe or variation. Since I just had the original a few days ago, I tried it again with more variation. I had salmon instead of shrimp, and added some asparagus. I doubled the whipping cream, omitted the chicken stock, and added a dash of celery seed and onion powder for added flavor. And tiny macaronis rather than angel hair. Delicious. I could just as easily see the original recipe working without the cream, doubling the white wine (or rice wine), keeping the stock. Would be a little more asian, maybe, and just as tasty. Maybe I'll try that next time.
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