3/4 pound medium shrimp, shelled and cleaned
garlic cloves, finely diced
1/2 onion, diced
2 Roma tomatoes, diced
1 cup heavy cream
1 Tbl. fresh parsley, finely chopped
2 Tbl. vegetable oil
1/2 cup Shitake mushrooms, stemmed and sliced
1/2 pound spaghetti (dry weight), cooked and drained
Place the vegetable oil in a heavy saute pan over medium-high heat. Add the onion and cook for 1-2 min. Add the shrimp and garlic and cook for 2 min. Then add the diced tomatoes and mushrooms and cook for one minute more. Add the cream and cook until the liquid is reduced by half (2-3 min. at a rolling boil). Add the pasta and toss. Top with fresh parsley. Serves 2.
Serve with a salad of seasonal greens and crusty bread with butter.