Pasta Pierre

• 1/2 # 26-30 ct. Shrimp, peeled and deveined or any seafood
• 1-1 1/2 c.Shitake or Baby Bella mushrooms, sliced
• Tbspn. Olive Oil
• 1/2 c. Hazelnuts, pieces
• Drizzle of Hazelnut Oil
• 1 c. Heavy cream or half and half
• 1/2 # cooked Angel Hair pasta
• Parmesan Shavings (is desired)
• Chopped Parsley

1. While pasta water is coming to boil toast Hazelnuts quickly in large, dry saute' pan, set aside
2. -Add Tbs. Olive Oil to dry pan
3. -Saute' mushrooms
4. -Add pasta to boiling water now
5. - add H. Cream and reduce to tighten thickness
6. -drizzle in Hazelnut Oil while whisking lightly
7. - add Shrimp
8. -Strain al dente pasta, return to pot
9. Add half of satue pan contents and toss w/ half of toasted hazelnuts
10. -plate and add remaining toasted hazelnuts,chopped parlsley and Parmesan shavings as garnish

shrimp, shitake, tbspn, hazelnuts, drizzle of hazelnut oil, heavy cream, cooked angel, parmesan shavings, parsley

Taken from www.epicurious.com/recipes/member/views/pasta-pierre-1201210 (may not work)