This dish is light and garlicky, so it pairs beautifully with a crisp arugula salad, garlic bread or a simple roasted veggie like asparagus or zucchini. Want to go all authentic Italian trattoria? Start the meal with a small antipasto plate or finish it with a lemony dessert like a sorbet or panna cotta. And don’t forget the wine—a crisp white like pinot grigio or sauvignon blanc will always do the trick.
Ingredients
- 8 ounces uncooked angel hair pasta
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup chicken broth
- 1 tablespoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 plum tomatoes, chopped
- 1/2 cup grated romano cheese, divided
- 1 tablespoon butter
Instruction
- Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
- Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
- Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
