Ingredients

• 1 lb large raw shrimp, Tailed, Shelled and De-veined (Chunk Chopped)
• 1/2 cup sweet butter
• 6 garlic cloves, Whole
• 1/4 cup green onion (Sliced)
• 1 tablespoon parsley
• 2 cups heavy cream
• 1 teaspoon white pepper
• 1 cup parmesan cheese (Grated)
• 2 cups mozzarella cheese (Grated)
• 1 dash sea salt, to taste
• 1 1/4 teaspoons cornstarch
• 1 cup tomatoes (diced)
• 1 cup mixed mushrooms (diced)
• 1 lb noodles (Any Noodle Work but I prefer Shell or Egg Noodles)

Instructions

1. Melt butter in medium saucepan over medium/low heat, allow it to burn only slightly for flavor.

2. Whisk White Pepper and Cornstarch into Cream and set aside.

3. Cook garlic for about 4 minutes or until soft but not browned and mash with a fork and let cook 1 more minute on Medium to Low heat.

4. Add chopped shrimp and onions.

5. Cook until the shrimp just starts to turn pink, about 2 minutes.

6. Briefly stir cream mixture and pour into frying pan.

7. Bring mixture to a simmer.

8. Stir often to keep from burning.

9. Add the Parmesan cheese and simmer sauce for 10 minutes until sauce has thickened and is smooth.

10. When sauce has thickened, add the Mozzarella cheese and stir until smooth.

11. Stir quite often to again keep from burning and let simmer for another 3 minutes.

12. While the sauce cooks, boil noodles for about 10 minutes or until tender.

13. Drain well and hit with cold water to stop the cooking.

14. Add Tomatoes and Mushrooms to sauce mixture, then add the noodles and stir well.

15. Turn off the heat and let sit for a few minutes to cool and thicken.

16. Spoon onto plate and serve with Cabernet Sauvignon and a light salad.