Pasta with Sauteed Shrimp and Wine Sauce

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 1 lb Trecce Del Orto pasta
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 1/2 cup sliced mushrooms
• 1 red onion, diced
• 1 1/2 cup Parmigiano Reggiano
• 1/2 cup French butter
• 1 pint heavy whipping cream

Boil water for the pasta, adding 2 tablespoons Olive oil & 2 teaspoons salt.
Pour whipping cream and butter in a 2 quart saucepan and set aside.
In a large saute pan, over high heat, add 4 tablespoons olive oil, 1/4 cup butter, shrimp, garlic and onions and saute for about three minutes. Add 1/4 cup white wine and the mushrooms. Continue on high until the onions are tender and the shrimp is done, set aside.

Sauce:
In a saucepan, over medium-high heat, melt the remainder of the butter and cream, stirring with a wooden spoon until the cream starts to foam. Remove from heat and immediately add the Parmigiano cheese and stir until incorporated.

Toss shrimp and pasta together in a bowl, then stir in the sauce and enjoy.