>I usually plan and pre-post Tuesday’s recipe. I’m running a little behind; I blame the nice weather. Yesterday I finally got around to testing this dish (it was a hit), and then after supper I was weeding and mulching and enjoying the evening birdsong. Oops, no post. Better late than never, though, and this is an easy dish for busy cooks.
Shrimp & Mushrooms over Spaghetti
4 oz. spaghetti
2 cloves garlic, mashed
1 pound shrimp, peeled and deveined
1/2 pound fresh mushrooms, sliced
3 Tablespoons grated Parmesan cheese
1/2 teaspoon salt (optional)
1/4 cup white wine
1 Tablespoon lemon juice
Cook spaghetti and drain.
Combine garlic, shrimp, and mushrooms and cook slowly for 5 minutes in a saute pan, tossing lightly. Add the spaghetti to the shrimp mixture. Add cheese, salt, white wine, and lemon juice. Stir until done. Serve immediately.
Ah, readers, you know me well. You know for certain that I made changes when I served this for supper last night. I did follow the basic recipe, but I added/ changed a little here and there. Here’s my list of modifications.
small amount of diced red bell pepper
1/4 diced onion
1/2 pound scallops (add with shrimp)
1 cup spinach (don’t laugh; in August it’ll be grated zucchini)
Replace spaghetti with egg noodles
I did not use the white wine. Instead, I boiled up the shrimp peelings and used 1/4 cup shrimp stock.
Next time, I’ll add herbs. I wonder how basil will work in this combination of flavors? Maybe in August I can serve it with a side of disappearing zucchini orzo instead of over pasta.