Prep 20 mins
Cook 30 mins
This dish is just plain delicious, and one that can be made within 1 hr. I serve it lots of times when I am having company, and I always get lots of compliments on this awesome dish!
- 2 lbs medium shrimp, shells removed, and uncooked, thawed
- 1⁄2 cup olive oil, divided
- 6 garlic cloves, minced, divided
- salt and pepper, to taste
- 2 (8 ounce) packages button mushrooms, sliced or 2 (7 ounce) cans mushrooms, drained
- 1 large onion, sliced
- 1⁄2 cup vodka
- 1 lemon, juice of
- 1 lb angel hair pasta or 1 lb thin spaghetti or 1 lb fettuccine pasta or 1 lb linguine, cooked according to pkg. directions, I use whole wheat
- 2 eggs
- 1⁄2 cup cream
- 1⁄2 cup parmesan cheese
- Put on water to boil for pasta.
- In a lg. frying pan saute half the garlic along with all the onions, and mushrooms in 1/4 cup olive oil.
- Add salt and pepper, to taste. Set aside.
- In another lg. frying pan saute the shrimp and the rest of the garlic in 4 T. of olive oil for 1 minute
- Add vodka and lemon juice, and cook about 2-3 mins., until shrimp are cooked, and vodka is reduced. Mix in with mushroom mixture, and set aside.
- Cook pasta according to pkg. directions. When done, drain well and return to pan. Set aside.
- In the meantime mix eggs, cream, and Parmesan cheese in a saucepan, over med. heat, mixing well. Heat until cheese is melted. Add to pasta, tossing well. Cook for 1 minute.
- Add all other ingredients, and toss well.
- Add more salt, pepper, to taste.
- Let simmer a few minutes.
We enjoyed this recipe, and for a dish that appears quite complex, it is actually quite easily and quickly prepared. I would have liked to use angelhair and will try it like that next time, but unfortunately I only had spaghetti in the pantry, it worked very well, however. Thank you Linda, a special supper with relatively little fuss!
I thought this was very good! I probably would double the sauce -- we love to dip our bread in it. I added a hot pepper to the sauce at the end of cooking. And I added a thinly sliced red bell pepper to the garlic/onion mixture while cooking. I like my onions and red peppers grilled, so I cooked them first, then added the mushrooms, sauted for a few minutes and removed from heat. The other review said it tasted eggy -- that happens if you don't cook the sauce properly! I cook lots of dishes using eggs to make a cream sauce. You have to be careful to 'temper' the sauce as you are cooking it or it will turnout eggy -- stir stir stir.
I followed this recipe exactly but there are a few things I didn't understand. I don't know why the shrimp couln't have been sauteed with the mushrooms and onions. I don't know what the vodka did for this recipe. I used 4 TBS. of lemon juice and couldn't taste any lemon. I added the egg-parmesan mixture to the hot pasta and cooked in the pan as directed yet when this dish was finished, it tasted very eggy and had a gluey consistency.This was a big disappointment.