Shrimp and Pasta with Garlic Cream Sauce,
Mushrooms and Broccoli
Guest Cook: Mayor Ron Bailey

(12-24) Large Shrimp, peeled and deveined

(2) tbs. Olive Oil

(1) tsp. chopped garlic

¼ cup Dry White Wine

½ cup Whipping Cream

¼ cup Chicken broth

1½ cups Mushrooms, sliced

1½ cups Broccoli tips

Juice of ½ lemon

(1) stick butter

½ cup Parmesan, flaked or grated

¼ cup chopped Parsley

8 oz. fresh pasta, linguine preferred

Salt and Pepper

Select, clean, and devein shrimp, wash thoroughly.  In a large saucepan add olive oil and garlic, cook one minute.  Add shrimp, cook until slightly pink.  Remove from pan and set aside until later.  Add chopped garlic and mushrooms to saucepan, season with salt and pepper to personal taste.  Cook until slightly firm.  Add wine to saucepan, cook until slightly boiling.  Add whipping cream and chicken broth, cook until it begins to thicken.  Add salt and pepper to taste.  Add broccoli tips and lemon juice.  Add parsley and previously cooked shrimp to saucepan.  Add enough parmesan cheese to bring mixture to desired thickness.

Separately bring water, can of chicken broth and salt to boil.  Add pasta and cook for approximately 2-3 minutes.  Drain water and pasta.

Spread pasta either in a large plate or pour cooked pasta into a saucepan with sauce.  Sprinkle more parmesan cheese on top and serve.  Garnish with parsley.  Serve with your favorite bread topped with butter and garlic.

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