Shrimp pasta makes an easy, delicious dinner

This week, I am sharing a simple yet delicious recipe for Shrimp and Mushroom Pasta. If you prefer, you may substitute chicken for the shrimp in this recipe.

SHRIMP AND MUSHROOM PASTA

Ingredients

1 pound dry linguini noodles

3 tablespoons butter

1 tablespoon chopped garlic

1 pound large shrimp, peeled and deveined

1⁄2 pound sliced oyster mushrooms, or whichever variety you prefer

2 cups white wine

1 cup cream cheese

1⁄2 cup chopped green onions

Salt and pepper, to taste

Putting it together

Cook the pasta according to package directions; drain and set aside to cool.

Melt the butter in a large sauté pan over medium heat. Add the garlic and cook for about one minute. Add the shrimp and cook the first side for about one minute; turn and cook the other side for one more minute. Remove the shrimp from the pan and set aside.

Add the mushrooms to the pan and cook for about two minutes. Add the wine and cook until most of the liquid evaporates. Return the shrimp to the pan along with the remaining ingredients, except the pasta, and cook for about three minutes.

Add the pasta to the sauce, along with a splash of milk, if needed, and toss. Heat for about one minute to warm the pasta through and serve immediately.

If you like, you can top the pasta with some freshly grated Parmesan cheese, chopped parsley, chopped tomato and/or a splash of olive oil and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.