Ingredients
1/2 # 26-30 ct. Shrimp, peeled and deveined or any seafood
1-1 1/2 c.Shitake or Baby Bella mushrooms, sliced
Tbspn. Olive Oil
1/2 c. Hazelnuts, pieces
Drizzle of Hazelnut Oil
1 c. Heavy cream or half and half
1/2 # cooked Angel Hair pasta
Parmesan Shavings (is desired)
Chopped Parsley
Preparation
While pasta water is coming to boil toast Hazelnuts quickly in large, dry saute’ pan, set aside -Add Tbs. Olive Oil to dry pan -Saute’ mushrooms -Add pasta to boiling water now
- add H. Cream and reduce to tighten thickness -drizzle in Hazelnut Oil while whisking lightly
- add Shrimp -Strain al dente pasta, return to pot Add half of satue pan contents and toss w/ half of toasted hazelnuts -plate and add remaining toasted hazelnuts,chopped parlsley and Parmesan shavings as garnish
