 | | Directions | | In a skillet, saute onions and butter until translucent. Add mushrooms, oil and Worcestershire sauce. Season with salt and pepper. Cook over low heat until softened, 15-20 minutes. Meanwhile, cook pasta according to package directions; drain. Preheat a grill pan to medium-high heat. Season the shrimp with lemon pepper and garlic salt. Spray the grill pan with cooking spray and cook the shrimp until pink. Toss together the pasta with butter and Parmesan cheese. Plate pasta, topping with mushrooms, shrimp and chopped tomatoes. Garnish with more Parmesan cheese. Serve with lemon wedges. |
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Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons butter |
| - | | 1/2 onion, diced |
| - | | 8 ounces mushrooms, sliced |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 16 ounces angel hair pasta |
| - | | 1 pound raw shrimp, peeled, deveined |
| - | | 1 teaspoon lemon pepper |
| - | | 1/4 teaspoon garlic salt |
| - | | 4 tablespoons butter, melted |
| - | | 1/2 cup Parmesan cheese |
| - | | 1 tomato, chopped |
| - | | 1 lemon, wedged |
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