List of Ingredients:

• 2 oz lemon juice
• 2 oz heavy cream
• 1/2 lb (2 sticks) butter
• 20 Count Jumbo Shrimp Deveined
• 2 TBSP Extra Virgin Olive Oil (EVOO)
• 1 Cup Chopped White Onion
• 1/2 Cup Chopped Green Onion
• 10 oz Chicken Stock
• 6 oz Chopped Pancetta
• 12 oz mushrooms, sliced
• 1 TBSP Capers
• 1 TBSP Minced Garlic
• 1 lb Angel Hair Pasta Cooked
• Chopped Parsley

Instructions:

In a large skillet on medium-high heat, melt 1 Stick of Butter, 2 TBSP EVOO and stir in the Lemon Juice, Pancetta, Garlic and Capers. In a few minutes, the Pancetta will begin to turn, so toss in the Shrimp for a moment. Pull out the Shrimp as soon as they change color and set aside. Wow! Look at those yummies left in the skillet!

Toss in the Green and White Onions, Mushrooms, and the other stick of butter. Once the Onions become translucent, add in the Chicken Stock, bring to a boil, and reduce by 1/3. Turn the heat down to medium-low and slowly stir in the Heavy Cream. Add in the Chopped Parsley and simmer until the entire mixture thickens (3 to 4 minutes). Add the Shrimp back for 2 minutes and completely incorporate everything. Serve on Cooked Pasta.

This recipe serves 4-6, depending on hunger.