Shrimp Pasta With Asiago Cheese And White Wine Sauce

• 16 ounces Pasta, bowtie, penne, or linguine,
• 8 ounces Mushrooms, portabella or assorted mushrooms
• 1 Sweet onion, coarsely chopped
• 8 ounces Grape tomatoes, halved
• 3 cloves Garlic, chopped
• 2 pounds Shrimp
• 1 teaspoon Roasted chicken base
• 3/4 cup Pasta water (reserved from cooked pasta)
• 3 tablespoons Fresh basil, chopped
• 1 tablespoon Fresh oregano, chopped
• 1/4 cup Fresh parsley, chopped
• 1/4 teaspoon Crushed red pepper
• 1/3 cup White cooking wine
• 1 cup Asiago cheese
• 2 tablespoons Butter

1. Cook pasta and reserve 3/4 cups of pasta water for sauce
2. Saute mushrooms in butter in a large deep skillet.
3. Push mushrooms to the side when almost done then add garlic and coarsely chopped sweet onion and cook until onion is translucent.
4. Add pasta water, white wine, chicken base, shrimp and grape tomatoes to skillet and cook until shrimp turns pink.
5. Add fresh parsley, basil, oregano, crushed red pepper and 3/4 cup of asiago cheese to skillet and cook for 2 more minutes.
6. Serve white wine, shrimp sauce over cooked pasta and garnish with more asiago cheese.

pasta, mushrooms, sweet onion, grape tomatoes, garlic, shrimp, chicken base, pasta water, fresh basil, fresh oregano, fresh parsley, red pepper, white cooking wine, asiago cheese, butter

Taken from www.epicurious.com/recipes/member/views/shrimp-pasta-with-asiago-cheese-and-white-wine-sauce-57fcfc5fb567e65e5961bea7 (may not work)