Ingredients
6
6 servings
- •1 pound angel hair pasta
- •0.25 cup butter, divided
- •1 pound large shrimp, peeled and deveined and butterflied
- •1.5 cups sliced fresh mushrooms
- •4 tablespoons chopped shallots
- •0.5 cup port wine
- •1 cup dry white wine
- •1 pint heavy cream
- •4 cloves garlic, crushed
- •salt to taste
- •2 teaspoons white sugar
- •1 teaspoon ground white pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.
- In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside.
- In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens.
- Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.
Nutritional Facts
Per 6 servings
- Calories: 704
- Carbohydrate: 50g
- Fat: 40g
- Fiber: 3g
- Protein: 26g
- Sugar: 4g
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