Tagliatelle with Shrimp and Mushrooms

1 lb Panamei large shrimp, uncooked, peeled, thawed
½ lb sliced fresh mushrooms
1 medium onion, chopped
1/3 cup olive oil
3 garlic cloves, minced
¾ pound of tagliatelle or other pasta
½ cup chicken broth
2 ripe tomatoes, chopped
½ cup grated Parmesan cheese, divided
1 Tbsp butter

Bring a large pot of water to boil for the pasta and cook it according to package directions.
In a large skillet sautée onion and mushrooms until tender.
Add minced garlic and cook for a minute or so.
Add the shrimp, broth, and seasonings. Bring to a boil and then reduce heat.
Cook and stir for 4-5 minutes or until shrimp turn pink and the sauce is slightly thick.
Add the tomatoes, ¼ of cheese, and butter.
Drain the pasta and toss with the shrimp mixture.
Sprinkle the remaining cheese.

Serve immediately!


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