Ingredients
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1/4 cup butter
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1 small onion, finely chopped (about 1/4 cup)
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1 -2 tablespoon fresh minced garlic (or to taste)
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1/2 teaspoon dried thyme (or to taste, rubbed between fingers to release flavors)
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2 cups fresh sliced mushrooms
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1 lb uncooked fresh medium shrimp
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1/4 cup flour
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1 cup chicken broth
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2 tablespoons white wine
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1 cup whipping cream, unwhipped
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1/2 teaspoon seasoning salt (or use white salt)
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black pepper
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hot sauce (optional, or use cayenne pepper)
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1/2 cup grated parmesan cheese
Instructions
- Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
- Add in sliced mushrooms and cook until until they release their moisture.
- Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
- Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
- Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
- Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
- Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
- Serve over cooked pasta.