Creamy Creole Pasta With Shrimp And Mushrooms

• 1 lb large raw shrimp (peeled & deveined with tails intact)
• 4 tablespoons Extra Virgin Olive Oil
• 1 Tablespoon butter
• 1/3 cup diced Green Bell Pepper
• 1/3 cup diced Red Onion
• 1/3 cup diced Celery
• 1/3 lb medium Cremini or White Mushrooms - sliced.
• 1/4 cup chopped Italian Parsley (reserve 1 tablespoon)
• 4 cloves Garlic- chopped fine
• 20 oz (3 cups) prepared Red Tomato Salsa
• 1/2 teaspoon ground black pepper
• 1 lb uncooked, dried linguine (whole wheat or high protein can be substituted)
• 1 cup heavy cream

1. In large Dutch oven, heat 6 quarts of salted water to boil. Add pasta and cook until al dente as directed. Drain and reserve.
2. Heat Olive Oil in 12 inch skillet on Medium heat.
3. Add Bell Pepper, Onion and Celery - saute for 2 minutes, stirring frequently
4. Add Mushrooms - continue saute until well moistened and lightly browned- approx 3 minutes.
5. Add butter, stirring to melt.
6. Add Shrimp and Garlic, stirring frequently until shrimp are starting to turn pink. Approx 2 minutes
7. Add Salsa, stirring to blend well with Shrimp and vegetables.
8. Add Parsley and Black Pepper. Continue cooking for approximately 3 minutes.
9. Add Heavy Cream. Stir in cream until well blended. Reduce heat to low and continue cooking until sauce has thickened (approx. 2 minutes).
10. Remove from heat
11. Divide pasta between 4 plates.
12. Pour equal amount (approx. 1 cup each) of Sauce over pasta.
13. Sprinkle Reserved Parsley and serve.

shrimp, olive oil, butter, green bell pepper, red onion, celery, cremini, ubc, garlic, tomato salsa, ground black pepper, linguine, heavy cream

Taken from www.epicurious.com/recipes/member/views/creamy-creole-pasta-with-shrimp-and-mushrooms-1209422 (may not work)