Ingredients
- 8 ounces Rotini pasta
- 1 lb. medium shrimp, peeled and deveined
- Salt to taste
- Lemon zest to taste
- 1 stick of butter (8 TBS) or substitute using olive oil
- 5-6 cloves of garlic chopped
- ½ teaspoon crushed red pepper flakes
- 2 cups sliced mushrooms
- 1 jar Zydeco Creole Trinity Salsa
- ¼ cup grated Parmesan cheese
- 2 tablespoons of freshly chopped parsley leaves
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions.
- In a separate pan, season shrimp with salt, pepper and add lemon zest to taste; set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add garlic and red pepper flakes and cook stirring frequently until soft, about 2minutes.
- Add shrimp stirring until shrimp are pink, about 4-5 minutes and set aside.
- Melt remaining butter in skillet and sauté mushrooms until soft and slightly brown.
- Stir in pasta along with as much Zydeco Creole Trinity Salsa you like. Stir in shrimp and garnish with Parmesan cheese and parsley leaves.
