Shrimp Diane On Pasta(Makes 2 Servings)

• 1 lb. medium headless shrimp
• 6 Tbsp. canned chicken stock
• 1 1/2 sticks unsalted butter (in all)
• 1/4 c. very finely chopped green onions
• 3/4 tsp. salt
• 1/2 tsp. minced garlic
• 1/2 tsp. cayenne red pepper
• 1/4 tsp. white pepper
• 1/4 tsp. black pepper
• 1/4 tsp. dried sweet basil leaves
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. dried oregano leaves
• 1/2 lb. mushrooms, cut into 1/4 inch thick slices
• 3 Tbsp. chopped fresh parsley
• French bread, pasta or rice

1. Rinse
2. and
3. peel the shrimp;
4. refrigerate until needed. In a large
5. skillet
6. melt 1 stick of the butter.
7. When almost melted, add
8. the
9. green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
10. Add the shrimp and saute just until
11. they
12. turn pink, about 1 to 2 minutes.
13. Add the mushrooms and
14. 1/4 cup of the chicken stock, then add the remaining 4 tablespoons butter in chunks and continue cooking. Before
15. the butter
16. chunks
17. are
18. completely
19. melted,
20. add the parsley,
21. then the
22. remaining
23. 2 tablespoons stock.
24. Continue cooking
25. and shaking
26. the pan until all ingredients are mixed thoroughly
27. and butter
28. sauce
29. is
30. the
31. consistency of cream. Serve over
32. a
33. bowl of pasta or rice with French bread on the side.

headless shrimp, chicken stock, butter, green onions, salt, garlic, cayenne red pepper, white pepper, black pepper, sweet basil, thyme, oregano, mushrooms, parsley, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714046 (may not work)