FETTUCCINE CON I FUNGHI ED IL GAMBERETTO

Ah, the last long weekend of the summer.  And it is going to be a scorcher!  In the 100's.  Get out to the beach or a pool somewhere.  Keep yourselves and your pets hydrated.  September is always pretty hot.  Today's recipe is simple, yet elegant.

FETTUCCINI CON I FUNGHI ED IL GAMBERETTO
Fettuccini with Mushrooms and Shrimp

Serves 4

2 Shallots chopped fine
8 to 10 Baby Portobellos sliced
16 jumbo shrimp
1 lb of Fettuccini
2 Lemons
1/4 olive olive oil
4 tablespoons of butter
1/4 cup pasta liquid
Salt and pepper

Put the water on to boil for the fettuccine. When it starts to boil add 1 tablespoon of salt.  In a skillet, put about 6 tablespoons of olive oil, when hot add the chopped shallots and saute. Add the butter.  Add the mushrooms and saute.  When done, remove from the pan and set aside.  Put a little olive oil in the skillet and saute the shrimp for a few minutes on each side until pink and cooked through.  Don't over cook.  Cook the pasta  just until al dente.  Add the mushrooms to the shrimp and just warm through.  Drain the pasta, put into a large bowl.  Toss with the juice of two lemons, 1/4 cup of olive oil, about 1/4 cup pasta water.  Add the mushrooms and shrimp and toss.  Add salt and pepper to taste.  Toss and sprinkle with chopped Italian parsley and some lemon zest.

Have a great weekend, thanks for stopping in today
Ciao
Grayce