I was in a bind tonight. I've been trying to use up the rest of our elk meat, but I am a little elk'd out! :) I found a pound of shrimp in the deep freeze and thought I'd throw together a pasta. I knew I had some shallots - but alas they were no longer edible. So here is what I ended up using. It was surprisingly fantastic! :)
2 tbsp olive oil
1/2 large onion (chopped)
2 tbsp minced garlic
1/2 c. Chicken Stock (or white wine)
1 tbsp butter (no substitutes)
1lb Shrimp
2 Portobello Mushrooms
1 tsp red pepper flakes
Fresh ground salt and pepper to taste
1 package Spaghetti
Begin by boiling water for your noodles. You'll want those cooking while make your sauce.
In a large heavy bottomed sauce pan, saute onions until translucent and golden. Add garlic and cook for 1-2 minutes. Add butter and cook for another minute or two. Add mushrooms, red pepper and stock. Simmer for 5 minutes until mushrooms are tender. Add shrimp and cook until pink. Most of the stock/wine should be cooked off at this point.
Drain noodles and add olive oil (2 tbsp or so) and coat noodles. Add sauce and combine completely with noodles. Serve and enjoy!
