SHRIMP AND SPRING VEGETABLES IN DECADENT SHERRY CREAM OVER LINGUINI FINI
1 tablespoon olive oil
1 leek, chopped white and light green parts
6 cloves garlic, chopped
1 small red bell pepper, chopped
1 small zucchini, sliced into crescents
8 ounce shitake mushrooms, stems removed and capped sliced
1 pint grape tomatoes, cut in half
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Old Bay Seasoning
1 pint heavy cream
2 tablespoon sherry
1 pound raw shrimp, peeled and deveined
1 cup parmesan cheese
¼ cup basil leaves, chiffonade
1 pound linguini fini, cooked to package directions to al dente doneness
Heat the olive oil in a large deep skillet over medium high heat. Add the leek and garlic and cook until soft and fragrant. Add the bell pepper, zucchini, and shitakes to the pan and continue to cook for 4-5 more minutes until veggies are soft and lightly browned.
Add the tomatoes, salt, black pepper, Old Bay, heavy cream, and sherry to the pan. Bring to a boil and cook, stirring frequently for another 5 minutes while sauce reduces. Add the shrimp to the pan and bring back to a low boil, stirring frequently until shrimp are just pink, another 3 minutes.
Gradually add the parmesan, stirring constantly to avoid lumps until fully incorporated. Add the basil to the sauce and then add the pasta to the pan and toss everything to combine.
Serve hot garnished with more basil and parmesan. DEVOUR!! Then, unbutton your pants and go get a second helping….