4 cups fresh fettuccine pasta* see fresh pasta recipe on know.com/chefanthonymiletello(or any dry pasta that you like, cooked to package directions)
2 tbsp. olive oil
¼ onion, chopped finely
2 cups crimini or baby Bella or 1/2&1/2 (brown) mushrooms, sliced
1/2 lb Louisiana Gulf shrimp
1/2 link andoulli, quartered(1/2 moons)
2 cloves garlic, minced fine
½ tsp. Italian seasoning blend
1/2 tsp. Cracked black pepper
1/2 sprig fresh rosemary picked
1/2 tsp fresh thyme
DirectionsIn a large pot, cook pasta according to package instructions. Drain and return to the pot.
In a large frying pan, heat olive oil over medium heat. Add onions and sauté for 3 minutes until soft and translucent. Add andoulli, mushrooms and shrimp. sauté for about 5 minutes until mushrooms start to soften, and shrimp turn pink.
Add garlic, fresh herbs, Italian seasoning blend, salt and pepper. Stir to combine and continue to sauté for about a minute.
Add the tomato puree and bring to a boil. Turn the heat down to low and add the cream and cayanne.Simmer for 5 minutes.
Pour sauce over pot of drained pasta. Grate fresh Parmesan cheese and toss to coat.