CAJUN SHRIMP w/ MUSHROOMS on ANGEL HAIR PASTA

* LOW CARB - LEAVE OFF PASTA

GUEST RECIPE FEATURE

Submitted by:
JOAN WILLIAMS PFEIFFER BACKES
MOBILE, ALABAMA USA

It is spicy!  So if you don't like spicy, then just back off on the Cajun seasoning.  That's easy enough.

CAJUN SHRIMP w/ MUSHROOMS on ANGEL HAIR PASTA

8 large fresh uncooked shrimp
2 T. butter or margarine
2 T. green onions, sliced with green tops
2 T. Shiitake mushrooms, sliced (I forgot to buy these mushroons for this photo, used baby Porotobellos)
1 tsp. Cajun seasoning
1 medium garlic clove, minced
1 T. Worcestershire sauce
1 T. dry white wine
½ fresh lemon to squeeze
Box of Angel Hair Pasta

Wash & drain the shrimp 5 times; then peel & set aside.  Put a large pot of salted water on the cook-top to begin boiling to cook the pasta. Do not actually cook the pasta until the shrimp part of the recipe is cooked.  In a large non-stick skillet, melt the butter or margarine; then add the green onions, mushrooms, & garlic.  Cook on medium heat until onions are translucent.  Turn the heat to medium-high & add the shrimp & Cajun seasoning.  Stir in the Worcestershire sauce & wine.  Cook the shrimp until they turn pink.  Do not overcook!  Add as much or as little of the pasta as you would like to suit your taste.  Definitely do not add a whole cooked package. Then, squeeze the 1/2 lemon once over the pasta & stop squeezing. Toss to blend.

This is one of my all time favorites. I just can't possibly tell you have marvelous it really is!l  Could you possibly miss with fresh shrimp and  this perfect blend of ingredients?