Want to make a shrimp pasta dish for tonight

From the Recipe Book. It is excellent.


Shrimp Diane
3/4 cup shrimp stock, in all (you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms (1/3 inch thick)
1 tsp minced garlic
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/4 tsp each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 Tbs minced parsley
Procedure
1 Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-like consistency. Should only take a minute or so. Add the parsley and plate.
2 Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
3 Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
Source: OTIS2

Shrimp Pasta

Shrimp Freddy

Went with pasta st. Charles
Family loves it
Thanks for the recipe