2 tablespoons olive oil
1 tablespoon fresh garlic, crushed
8 ounces shrimp, broken
2 cups shiitake mushrooms, stemmed and sliced
2 Roma tomatoes, diced
2 green onions, sliced
½ cup chick stock or white wine
½ teaspoon chilies, crushed
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 pound cooked bucatini pasta, cooked
salt and fresh cracked black pepper to taste
2 tablespoons Parmesan cheese, grated
Sauté the olive oil and garlic over medium-high heat for one minute. Add the shrimp,
mushrooms, tomatoes, and green onions and cook for 2 minutes. Deglaze the pan by
adding the chicken stock (or white wine) and stirring gently to loosen the browned bits
of food on the bottom of the pan. Cook for 2 minutes. Add the chilies, parsley, and
basil and cook for one minute. Add the pasta and cook for one more minute.
Season with salt and fresh cracked black pepper to taste. Serve with a sprinkling of
Parmesan cheese.
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