Shrimp & Mushroom Pasta in Light Broth

• 1/3 lb pasta
• 1 lb Shrimp, peeled and deveined
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp butter
• 1/4 cup white wine
• 2/3 cup chicken broth
• 1/4 cup light cream (half and half is good too)
• 1/2 tbsp Fresh or dried parsley
• 1 tsp chili flakes
• 1 pints Or package of fresh mushrooms, sliced

1. In a pot, boil pasta and cook according to directions, drain and set aside.
2. In a sauce pan, melt butter then add onions, garlic and sliced mushrooms and cook for 4-5 min or until onions are translucent and mushrooms are browned.
3. Season with salt and pepper, then de-glaze the pan with the white wine.
4. Cook 2 min.
5. Add your chili flakes, then add your chicken broth, and add in shrimp and bring to simmer to cook shrimp through.
6. Slowly add you cream while stirring, and reduce heat.
7. (We're not looking for a creamy,this is just for more depth and it's great with the earthiness of the mushrooms) Add some of your parsley and let mingle for couple min.
8. Toss your pasta into the sauce and combine.
9. Serve with a drizzle of extra virgin olive oil and shredded fresh parmesan cheese (optional)

pasta, shrimp, onion, garlic, butter, white wine, chicken broth, light cream, parsley, chili flakes, pints

Taken from cookpad.com/us/recipes/349481-shrimp-mushroom-pasta-in-light-broth (may not work)