Ingredients
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1 lb shrimp, peeled and deveined, without tails
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2 tablespoons tony's creole seasoning
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1 1/2 tablespoons olive oil
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1 1/2 tablespoons butter
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8 ounces sliced mushrooms
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2 teaspoons garlic powder
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1 cup tomatoes, diced, I used fresh from the garden
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1 cup heavy cream
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1 cup parmesan cheese, grated
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1 cup onion, diced, divided
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8 ounces linguine
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1/2-1 tablespoon tony's creole seasoning
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1 egg yolk
Instructions
- Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
- Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
- Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
- While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
- When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
- Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
- When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.