A fabulous seafood dish that will please your whole family!
1 pound rigatoni
5 tablespoons olive oil
8 garlic cloves, minced
10 mushrooms, sliced
salt and pepper to taste
1 28 oz. can Italian chopped plum tomatoes
½ cup white wine
16 large shrimp, peeled and de-veined
½ cup chopped fresh parsley
½ cup grated cheese
Cook your pasta, al dente. Drain pasta, arrange on serving platter.
In a saucepan, heat three tablespoons olive oil on medium heat. Saute the minced garlic until golden. Add sliced mushrooms and sauté another two minutes. Add salt and pepper to taste. Add tomatoes and wine and cook on medium heat for 15 minutes. Add shrimp to tomato sauce and cook another three minutes until shrimp is cooked and pink. Pour shrimp sauce over cooked pasta and garnish with a sprinkle of chopped parsley grated cheese.
