Bridget's Recipe Corner

I love it when I invite people over for dinner and then find myself at a loss for what to serve. This happened the other night. Didn't feel like steak, pork was not really an option and I was not in the mood for chicken. So, about two hours before my guests were to arrive, I found myself at the seafood counter buying shrimp and thinking about pasta. I marinated the shrimp for grilling and focused on the pasta. My friend's husband liked it and suggested I put it in this week's corner, so here we are. It's very easy to make and the shrimp went nicely with it. Hope you enjoy it too.

"Make it up as you go along" Linguine

1 lb. Barilla/De Cecco linguine
3/4 lb. mushrooms, sliced thin

2 shallots, finely diced
1/2 c. onion, finely diced

1 t. garlic, minced
1 can vegetable broth
1 14 1/2 oz. can diced tomatoes w/green chilies
1/2 c. whipping cream or Fat Free 1/2 & 1/2
3/4- 1 c. freshly grated cheese (I used an Italian blend of cheese)
freshly ground pepper to taste
salt, to taste
red pepper flakes (optional)
3 t. olive oil

2 T. butter
Parsley (chopped for garnish - optional)

In large skillet, heat olive oil and butter. When butter is melted, but not brown, add shallots, onions and garlic. Mix well. Cook for approximately 5 minutes, or until soft. Add mushrooms. If necessary, add a little more olive oil, blending well. Cook until mushrooms begin to soften. Add broth a little a time, mixing well after each addition. After all the broth has been used, add the can of tomatoes. Mix well. Let sauce simmer for approximately 15-20 minutes. While the sauce is simmering, bring water to a boil and cook pasta to al dente and drain. After simmering and when sauce is slightly thickened and concentrated, add the whipping cream, salt, pepper and red pepper flakes. Stir well. Place pasta in large bowl and pour sauce over pasta. Add cheese, stir well and serve. Garnish with parsley, if desired.

With the meal, we opened a bottle of Abundance Rich Red,  new favorite of mine.