Creamy Creole Pasta With Shrimp And Mushrooms - cooking recipe

Ingredients

1 lb large raw shrimp (peeled & deveined with tails intact)
4 tablespoons Extra Virgin Olive Oil
1 Tablespoon butter
1/3 cup diced Green Bell Pepper
1/3 cup diced Red Onion
1/3 cup diced Celery
1/3 lb medium Cremini or White Mushrooms - sliced.
1/4 cup chopped Italian Parsley (reserve 1 tablespoon)
4 cloves Garlic- chopped fine
20 oz (3 cups) prepared Red Tomato Salsa
1/2 teaspoon ground black pepper
1 lb uncooked, dried linguine (whole wheat or high protein can be substituted)
1 cup heavy cream

Preparation

In large Dutch oven, heat 6 quarts of salted water to boil. Add pasta and cook until al dente as directed. Drain and reserve.

Heat Olive Oil in 12 inch skillet on Medium heat.
Add Bell Pepper, Onion and Celery - saute for 2 minutes, stirring frequently
Add Mushrooms - continue saute until well moistened and lightly browned- approx 3 minutes.
Add butter, stirring to melt.
Add Shrimp and Garlic, stirring frequently until shrimp are starting to turn pink. Approx 2 minutes
Add Salsa, stirring to blend well with Shrimp and vegetables.
Add Parsley and Black Pepper. Continue cooking for approximately 3 minutes.
Add Heavy Cream. Stir in cream until well blended. Reduce heat to low and continue cooking until sauce has thickened (approx. 2 minutes).
Remove from heat

Divide pasta between 4 plates.
Pour equal amount (approx. 1 cup each) of Sauce over pasta.
Sprinkle Reserved Parsley and serve.