Ingredients
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3 tablespoons olive oil
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1 large sweet onion, chopped (Vidalia or Spanish work well)
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1 1/2 cups mushrooms, sliced
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2 garlic cloves, minced
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2 plum tomatoes, chopped
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1/2 teaspoon oregano
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1/2 teaspoon basil
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salt and pepper, to taste
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3/4 cup white wine
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1 lb shrimp (*see note below)
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10 green olives, pitted and chopped
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1 tablespoon lemon juice
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1/2 teaspoon lemon zest
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3 -4 tablespoons heavy cream (double cream in UK)
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1 lb pasta, cooked
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1 1/2 cups red bell peppers, chopped
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1/4 teaspoon chili pepper flakes
Instructions
- Heat oil in heavy skillet and brown onions and peppers for 6-8 minutes. Add mushrooms and garlic and cook for another 6-8 minutes.
- Stir in tomatoes, oregano, basil and pepper flakes. Season with salt and pepper. Continue cooking until veggies are tender, about 5-10 minutes.
- *NOTE: Follow directions according to type of shrimp used. In either case, shrimp should be peeled and deveined.
- Uncooked - Add wine, shrimp, olives, lemon juice and zest. Cook until shrimp has turned pink and opaque, about 3-4 minutes. Add cream and stir. Serve over hot cooked pasta.
- Cooked - Add wine and cook for 1-2 minutes. Add shrimp, olives, lemon juice and zest. Stir mixture and add cream. Stir again to heat shrimp through and serve over hot pasta.