Fettuccini with Shrimp, Mushrooms, and Roasted Tomatoes

Pre-heat oven to 400°

Remove ½ -⅔lb Shrimp and thaw if needed (thaw under gentle stream of running water in the sink), when thaw clean and devein if not already done.

Place a handful of Cherry Tomatoes in a small bowl and coat with a drizzle of Olive Oil and Salt and Pepper

Put the tomatoes on a sheet tray and place them in the oven for 12-15 minutes, until they color

Chop all mushrooms (I bought 1 portabella, 4 button, and 4 crimini) into slices and mince 2 cloves of garlic

Place a large pot of water on the stove and allow to come to a bowl for pasta

Place sauté pan on stove under medium-high heat, when hot add 3 T Butter to sauté pan

When butter is melted add mushrooms and garlic, allow to cook

Add ½ -⅔lb of pasta to boiling water.

When the pasta is almost done, add shrimp, roasted tomatoes, 1 handful of chopped parsley to mushroom sauté.  Cook until shrimp are pink.

You may want to add up to 1 C of Chicken Stock to the sauté pan to help add sauce.

Serve over pasta, garnish with a bit of Parmesan Cheese.

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