2 TBSP. olive oil
1 tsp. oregano
1/2 tsp. salt
15 large shrimp, peeled and deveined
1/2 stick butter
1 lb. cremini mushrooms, sliced
1 large onion, finely chopped
1/4 tsp. red pepper flakes
1 TBSP. fresh thyme, chopped
1 large tomato, halved and seeded, and diced
3 cloves garlic, minced
1/2 cup dry white wine
1/3 cup flour
4 cups milk
1 cup heavy cream
1 cup chicken broth
1/8 tsp. ground nutmeg
1 box penne pasta (16 oz.)
1/3 cup grated parmesan cheese
In a small bowl, mix first 4 ingredients together and brush the mixture over the shrimp.
Preheat a griddle on medium-high; add the shrimp and sear 2 minutes per side.
Transfer to a medium bowl.
In a saute pan, melt 1 TBSP. of butter in the remaining 1 TBSP. olive oil.
Add the mushrooms; saute until the liquid from the mushrooms evaporates.
Add the onion, red pepper flakes and thyme; saute 8 minutes.
Add the chopped tomato and garlic, saute 2 minutes, then add the wine; simmer 2 minutes or until the liquid evaporates.
Transfer the mushroom-tomato mixture to the bowl with the shrimp.
Melt the remaining 3 TBSP. butter in the same pan.
Whisk in the flour until well blended, 2 minutes.
Whisk in the milk, cream, broth and nutmeg.
Stir often to prevent scorching.
Reduce heat to low and adjust seasonings.
Simmer uncovered, whisking often, about 15 minutes.
Cook the pasta.
Drain and toss with the sauce.
Remove from stove and add the shrimp.
Add the parmesan and toss.
Serves 4 to 6.