SHRIMP AND PEA PASTA IN PARMESAN CREAM SAUCE

Drain any juices from the shrimp and set aside for later.

Melt the butter with 2 tablespoons of the olive oil in a large deep skillet over medium high heat.  When the pan is very hot and the butter is bubbling, add the shrimp in a single layer.  Let cook on the first side until they begin to turn pink, about 2 minutes.  Flip and cook for 1 minute on the second side until they start to curl.  Remove the shrimp from the pan to a plate and set aside. They do not need to be fully cooked through and will continue cooking in the sauce later on.

Add the remaining tablespoon of olive oil to the pan drippings from the shrimp and cook the onions, garlic, and mushrooms for 2-3 minutes until the veggies are soft and fragrant.  Add the salt, black pepper, and Ciao Bella Italian seasoning to the pan and cook stirring frequently for 1 more minute.  Add the wine and cook for 2-3 minutes more, stirring, until most of the moisture is absorbed.

Add the heavy cream and tomatoes to the pan and bring to a boil.  Turn the heat to a low boil and gradually add ½ cup of the parmesan cheese to the pan.  Cook, stirring, for 3-4 minutes allowing the sauce to reduce slightly and the tomatoes to soften.

Add the shrimp back to the pan with any juices that have formed on the plate (and any reserved juices from the packaging) along with the peas and pasta.  Cook, tossing the pasta, until it is well coated in the sauce, about 2 minutes.  Add the remaining ½ cup of parmesan and the parsley to the pan and continue to toss for 2-3 minutes more until everything is well coated.

Serve immediately garnished with more parsley and served with more parmesan on the side for sprinkling. DEVOUR!