I must have something wrong that the doctor told Irish Woman about today.  She left me home with Boo this afternoon to hit up the grocery store and came home with the makings for one heck of a good feed.  It was good enough to be a last meal.

Irish Woman’s Peel-n-Eat Shrimp With Mushroom Pasta

1 pound unpeeled but deveined shrimp.  Irish Woman had to get frozen, pre-cooked shrimp tonight, but you can do this with fresh as well.  If frozen, soak in warmish water while you cook the rest of the food and drain well  before putting in the pan.

1 pound of your favorite pasta

1 large white onion, coursely chopped

2 cloves of garlic,

1 to 2 cups cooking wine

2 cups sliced mushrooms

Pepper to taste

Shredded Parmesan cheese

Cook the pasta in a large pot of boiling water to your desired level of tenderness.  I like mine al dente, which seemed to work really well with this dish.

In a large saute pan, warm up 1 tablespoon of bacon grease or olive oil over medium heat.  Add in onions, garlic, and mushrooms and cook until onions are beginning to become transparent.  Sprinkle liberally with pepper.  Add in wine and bring to a boil.  Reduce heat and simmer until about 1/2 of the liquid is gone.  Toss with the pasta.

Heat up a cast iron frying pan or griddle over medium-high heat, and coat it lightly with bacon grease or olive oil.  Once the oil heats up, add your shrimp and saute until done.  If your shrimp are pre-cooked, all you have to do is heat them through.  If they are fresh, cook them until they are firm but not rubbery and all of the meat has turned pink or white.

Irish Woman served several shrimps with a plate of the pasta sprinkled liberally with cheese, a few pieces of steamed asparagus, and a stuffed salmon fillet she also got at the grocery store.  This went really well with a cold beer and some sourdough bread.