Shrimp Diane On Pasta(Makes 2 Servings) - cooking recipe

Ingredients

1 lb. medium headless shrimp
6 Tbsp. canned chicken stock
1 1/2 sticks unsalted butter (in all)
1/4 c. very finely chopped green onions
3/4 tsp. salt
1/2 tsp. minced garlic
1/2 tsp. cayenne red pepper
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. dried sweet basil leaves
1/4 tsp. dried thyme leaves
1/8 tsp. dried oregano leaves
1/2 lb. mushrooms, cut into 1/4 inch thick slices
3 Tbsp. chopped fresh parsley
French bread, pasta or rice

Preparation

Rinse
and
peel the shrimp;
refrigerate until needed. In a large
skillet
melt 1 stick of the butter.
When almost melted, add
the
green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
Add the shrimp and saute just until
they
turn pink, about 1 to 2 minutes.
Add the mushrooms and
1/4 cup of the chicken stock, then add the remaining 4 tablespoons butter in chunks and continue cooking. Before
the butter
chunks
are
completely
melted,
add the parsley,
then the
remaining
2 tablespoons stock.
Continue cooking
and shaking
the pan until all ingredients are mixed thoroughly
and butter
sauce
is
the
consistency of cream. Serve over
a
bowl of pasta or rice with French bread on the side.