From the Kitchen of "Chef" Norm


Source (if known):
My notes: Started making this in 2008 about once every six months or so... different pasta dinner. 

Serves four

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes (always allow yourself some extra time)

1 pound long pasta (spaghetti or linguine - I used whole wheat spaghetti)
1 pound
shrimp, peeled and deveined, medium or small (bite size)
2 tablespoons
olive oil
small onion, finely chopped (I substituted some shallots)
2 tablespoons
8 ounces
fresh mushrooms, sliced, or 4 oz. canned (optional, I suggest fresh if you have them)
1 clove
garlic, minced
1 cup
dry white wine (substitute fish stock or vegetable stock, I had some lobster, Better than Boullion I used)
1/2 cup
1 tablespoon
chopped parsley
salt and pepper as needed

In a large pot, put 2 or 3 quarts water (add 1 tablespoon salt if you wish) on to boil.

In a skillet, heat olive oil. Add onion, mushrooms (if using) and paprika. Cook, stirring, for several minutes, until onion softens. Add garlic. It will look a little nasty with the paprika on the mushrooms, but don't worry about it.

When pasta water boils, cook pasta according to package directions.

While pasta cooks, add wine (or stock) and shrimp to onion mixture, stirring to mix well. Cook until shrimp is done, approximately 5 minutes. Stir in cream, taste for seasoning and add salt and pepper as needed

Drain pasta, pour shrimp mixture over, and toss. Sprinkle with parsley and serve at once. I took the drained pasta and put into my shrimp mixture and tossed in that pan.