Shrimp, Mushrooms, Onions Over Rotelli
- 1 1/4 lbs. shrimp, cleaned
- 1 red onion sliced thin
- 8 oz.mushrooms, remove stem, clean, quater
- 3 cloves garlic, sliced thin
- 1/2 t.oregano,1/4 t.crushed red pepper, 1/4 t.basil,1/8t.black pepper, pinch of salt
- 6 T. unsalted butter
- 4 T. olive oil
- 1/3 c. white wine
- 1 Pkg. rotelli
- Cook the macaroni just until al dente. Heat a large skillet, add 2 T. olive oil then onions. Cook until they start to carmelize brown. Move to the side of the pan. Add the garlic slices and cook until they just start to turn light brown. Remove from pan. Add the mushrooms to the pan and brown on both sides then put the onions on top of the mushrooms and cook for 2 mins. Remove to a plate. In the same pan add 4 T. butter,2 T. oil and the spices. Then add the shrimp. Toss quickly, shrimp are done when they turn pink. Add the 2 T. butter, garlic, onions and mushrooms back to the pan. Splash in the wine and cook for 1 min.more. Pour the mixture into the cooked macaroni and toss to coat. Top with some pecorino romano chesse. Serve with a loaf of crusty bread and tomato salad.
shrimp, red onion, ozmushrooms, garlic, red pepper, butter, olive oil, white wine, rotelli
Taken from www.epicurious.com/recipes/member/views/shrimp-mushrooms-onions-over-rotelli-1200364 (may not work)