6 tablespoons Fish Stock
3/8 lb (1 1/2 sticks) unsalted butter
1/4 cup finely chopped green onions
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
1/2 lb mushrooms, cut into 1/4-inch-thick slices
3 tablespoons very finely chopped parsley
Your choice of cooked pasta, angelhair is ours. Make enough for two small servings.
How to Prepare:
In a large skillet melt 1 stick of the butter over high heat. When almost melted add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (not stirring) in a back and forth motion.
Continue shaking the pan and add the mushrooms and 1/4 cup of the stock and the remaining 4 tablespoons of butter in chunks and continue cooking, still shaking the pan.
Before the butter is completely melted add the parsley and remaining 2 tablespoons stock.
Continue cooking and shaking until the ingredients are mixed thoroughly and the butter sauce is the consistency of a rich cream.Serve hot over the pasta, feeding one another.