Shrimp and Mushroom Pasta

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

Directions

1. 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.

2. 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.

Notes

Angel hair pasta: The delicate texture of angel hair, the skinniest of all pasta shapes, soaks up the garlicky, buttery goodness like it was born to do it. Cook the pasta until just al dente; it will cook more when tossed in the hot sauce.

Mushrooms: Almost any type of mushroom works in this recipe, but white button or cremini are the easiest to find.

Onion: White or yellow onion will add a sweeter, more subtle flavor to the dish, but red onion will do in a pinch.

Olive oil: Use any quality olive oil for sauteeing vegetables.

Garlic: Minced garlic adds zip and flavor to the entire dish.

Shrimp: For this dish, use raw, cleaned and deveined shrimp. Medium shrimp usually come in around 31-40 per pound. Tail-on or off? Keeping the tail on makes a pretty picture, but makes eating a little more complicated.

Chicken broth: Broth adds below-the-radar savoriness and smooths the sauce’s texture. A reduced-sodium chicken broth brand allows you to control the salt without sacrificing flavor.

Seasoning: Salt, pepper and Italian seasoning, which includes herbs like basil, oregano, thyme and rosemary, complements the earthy, briny flavors in this dish.

Plum tomatoes: This type of tomato is less watery than other varieties, making it ideal for sauteing. Plum tomatoes add acidity and brightness to balance the richness of the sauce.

Romano cheese: Romano is a hard, aged cheese with a sharp, salty flavor that complements the shrimp and tomatoes. Try pecorino Romano, made from sheep’s milk, if you want a genuinely Italian interpretation.

Butter: Butter smooths out the sauce and adds a velvety finish. Even just a tablespoon makes a noticeable difference in terms of richness and texture.