12ounceslinguinispaghetti, or fettucini are also great options
Shrimp and Mushroom Stock
Remove and place the shrimp tails into a small saucepan, add dried mushrooms and two cups of water. Bring to a rapid boil. Once boiling, reduce the heat and simmer. Continue to simmer until the water has been reduced by half. Remove from the heat cover, and set aside.
Just before adding the stock to the sauce, remove and discard shrimp tails and dried mushrooms.
Cook pasta according to the package instructions, drain and set aside.
Creamy Shrimp and Mushroom Red Wine Sauce
Season shrimp with salt and pepper.
Heat olive oil in a large skillet. Add shrimp and sauté over medium-high heat for 1-3 minutes on each side. Transfer the shrimp onto a plate, cover with aluminum foil, and set aside.
Sauté onions, garlic, and mushrooms in the same skillet until tender. About 8-10 minutes. Cover the skillet if possible.
Add the shrimp-mushroom stock to the skillet. Stir in mustard, red wine, and heavy cream. Bring to a quick boil.
Reduce the heat and simmer on medium-low heat for 5 minutes. Season to taste with salt and pepper.
Remove the skillet from the heat. Add the cooked pasta and to the skillet and toss well. Serve and enjoy.
Shrimp and Mushroom Stock. Begin by making the shrimp and mushroom stock. This way there's plenty of time for the stock to cook while you're peeling and dicing the onions and garlic.
Pre-sliced Mushrooms. I'll admit that I often look for pre-sliced mushrooms to save a little bit of time. Although recently I've come to love this vegetable chopper.
Cook the pasta after you've finished preparing the shrimp, onion, and garlic.