1/2 stick unsalted butter
2 cups chopped Portabella or Crimini mushrooms
1 medium yellow onion, thinly sliced
2 cups early June peas, buttered and seasoned
2 pounds peeled and deveined shrimp, 26-30 count
2 cans Cream of Shrimp Soup
3/4 cup Half-N-Half
1/2 cup sour cream
1/4 cup minced Italian flatleaf parsley
1 small bunch thinly sliced green onions
Frank Davis Seafood Seasoning to taste
Sea salt and cracked red pepper to taste
1 pound cooked penne, al dente
Shredded Parmesan cheese for garnish
Homemade biscuits for sopping
Melt a little of the butter(about a pat or two) in a 12-inch non-stick skillet.
When it begins to sizzle, sauté and bronze the mushrooms.
When those have all been done, remove them from the pan, add a little more butter and sauté and bronze the onions.
Then remove them, add another couple pats of butter once more, and bronze the shrimp—a few at a time—to give them a good sear.
By the way, place the finished mushrooms, onions, and shrimp into separate serving dishes and set them aside for a while.
At this point, in the same skillet, drop in the remaining butter and slowly stir in the cream of shrimp soup.
When it’s almost dissolved into a full liquid, whisk in the Half-N-Half and the sour cream and simmer everything over medium-low heat until bubbling hot and creamy.
Now, still slowly whisking, add into the sauce some of the parsley and some of the green onions and fold them thoroughly into the mixture.
Note: This is also the time when you sprinkle the sauce with salt, cracked pepper, and the seafood seasoning.
But go easy on the added salt—the soup may already have enough salt in it for your taste.
Finally, drop the shrimp into the skillet and simmer them for about 6 to 8 minutes until they are bubbly hot.
Finish up the cooking process by adding the penne to the sauce in the skillet and simmering it until it, too, gets piping hot.
All that’s left now is to dish out the shrimp, sauce, and pasta into heated serving plates and sprinkle the mushrooms, onions, and peas as desired over the dish.
Then scatter over everything a little additional garnish in the form of minced parsley, green onions, and Parmesan cheese. As a little coup de grace, I like to drop a small handful of chopped black olives over the contents of the plate.
Biscuits crown off the dish by giving you something to “sop” with! Ummmmm.