Alice’s Version of Capri’s Lemony Pasta

ALICE’S VERSION OF CAPRI’S LEMONY PASTA
1 lb. favorite pasta
2 dozen extra large shrimp (peeled and cut into thirds) or 2 lbs. medium shrimp
1 (8-oz.) carton mushrooms, sliced
2 packages of SPRINKLE TOMATOES or cherry tomatoes
1 stick butter
2 T. olive oil
Zest and juice of 6 lemons
½ c. to 1 c. half and half or heavy cream
½ c. good quality parmesan cheese and more for garnish
½ c. rough chopped fresh basil
2 c. pasta water
Salt, black pepper

1. In large skillet, over medium heat, place olive oil and butter.
2. Season shrimp and add to melted butter/olive oil mixture.
3. Saute until pink, 4-6 minutes.
4. Add mushrooms and saute for another 2 minutes.
5. Add lemon zest and juice. Mix well. Turn off heat.
6. Meanwhile, boil pasta in salted water and save 2 c. of pasta water.
7. Add the pasta to the shrimp/lemon mixture. Place over low heat.
8. Pour in cream. Mix.
9. Gradually add the tiny tomatoes and mix.
10. If mixture is too thick, you can loosen with pasta water or more cream.
11. Add 1/2 c. parmesan. Taste for seasonings. Add more salt and pepper if needed.
12. Garnish with chopped fresh basil and extra grated parmesan cheese.
    *You can make mixture ahead and when ready to serve, reheat and add more cream or pasta water to loosen mixture.
    You can also change up items added and add crabmeat, crawfish, different veggies like asparagus, snow peas, etc. Just add the things that make you smile.