I whipped this up for my friend and his wife when I was visiting them in New Orleans. It’s very rich but oh so good. My friend said that it was very much like one of his favorite meals at Outback Steakhouse.
½ pound linguine noodles, cooked to package directions
¾ (12 oz) frozen or fresh, uncooked peeled and deveined shrimp, tails removed
½ large green pepper, diced
1/3 large red onion, diced
8 mini Portobello mushrooms, stems removed and caps cut into eighths
4 cloves garlic, minced
1 cup heavy whipping cream
1 tablespoon olive oil
2 tablespoons butter, salted or unsalted
¼ to ½ cup parmesan cheese, grated
14.5 oz can petite diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
Pinch of fresh grated nutmeg
Salt and pepper to taste
Add the olive oil to a sauté pan and heat over medium heat until a droplet of water sizzles when added to the oil. Add the green pepper and red onion and sauté for a few minutes. Season with salt and pepper and continue to sauté for a few more minutes. Add the mushrooms and sauté another 3 to 5 minutes, or until the onions lose their color and become translucent. Remove the vegetables from the pan to a bowl and set aside.
Clean the pan and return to medium heat. Add the butter until melted and the butter begins to smell slightly “nutty”. Add the garlic and sauté for a minute. Add the shrimp (if using frozen, make sure you thaw the shrimp) and sauté until the shrimp turn pink. Add the cooked vegetables to the pan and stir in the heavy cream. Bring to a simmer and reduce heat and add the oregano and thyme. Let cook for about 10 minutes stirring frequently.
When ready to serve, stir in the tomatoes and parmesan cheese until melted and season with additional salt and pepper to taste. Pour over the linguine noodles, mix together well and serve with crusty garlic bread and a salad.
– Tony L.