Feeds 4 people

Ingredients

• 1 pound dried semolina pasta- (your choice)
• 1/2 cup peeled garlic cloves
• 1 pound assorted sliced mushrooms (I use Portobello’s, creminis and Pennsylvania whites)
• 8 oz extra virgin olive oil
• 1 bunch chopped chives
• 1 teaspoon Truffle Base
• 1 pound peeled and deveined 16/20 (big) tiger shrimp– diced.

Method

• Take 1/2 of your olive oil and place in a sauce pan. Heat the oil and add the while garlic cloves and cook until the garlic is golden brown and tender.
• Add sliced mushrooms and sauté until tender.
• Add the Truffle Base.
• Add chives and raw diced shrimp and heat until the shrimp are tender and cooked. (Don’t over cook the shrimp- or they will taste like rubber!) Add chopped chives, salt and pepper.
• In a separate pot- fill with water and add 2T salt- Bring the water to a boil and add your pasta.
• Cook until al dente-
• Add to your mushroom and shrimp mixture.
• Mix
• Reseason with s and p and serve!