1lb shrimp (peeled, tailed, and deveined)
1 packet mushroom (sliced)
½ cup white wine (cooking wine)
½ stick butter (salted)
1 teaspoon salt (to taste)
2 teaspoons garlic powder (more or less to taste)
½ tablespoon white pepper (Ground. To taste)
3 cups heavy whipping cream
6oz parmesan cheese (finely grated)
16oz pasta (spirals or ridges hold more sauce)
1 handful bacon (Shredded – to replace/compliment the shrimp)
1 handful chicken (Chopped – to replace/compliment the shrimp)
Begin by putting on a pot of water to boil for your pasta.
Once your water boils, add pasta and cook until al dente (or however firm or soft you like your pasta).
Then drain in a collander and return to pot.
Next, place the butter, shrimp, mushrooms, white wine, salt, pepper and garlic powder in a skillet large enough to hold 3 cups of cream.
Cook this over medium-high heat until the butter and white wine has reduced down and thickened up.
Now, add in your 3 cups of heavy whipping cream.
Bring the heavy whipping cream to a boil and then add in the finely grated parmesan.
Reduce heat to medium and let cook about another minute or so to allow the sauce to thicken.
Serve noodles and sauce separately or dump the sauce right in on top of the noodles in the pot.
Stir and serve. 🙂
Top with fresh parmesan if you would like.