Ingredients
- Portobello mushrooms (as desired)
- Shrimp (as desired)
- 4 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp minced garlic
- Salt to taste
- 2 1/2 cups water
- 3 servings of pasta
- 2 tbsp butter
- 1 1/2 cups tomato sauce
- 1 tbsp sugar
- Parmesan cheese & parsley (optional)
Heat olive oil in a pan and sauté the portobello mushrooms and shrimp. Add 2 1/2 cups of water.
Add 4 tbsp of olive oil.
Add 1 tbsp of soy sauce. Stir to combine. And season with salt.
Mix in 2 tbsp of minced garlic and bring to a simmer.
Add the pasta to the pan and place 2 tbsp of butter on top, stirring continuously. And temporarily remove the shrimp to avoid overcooking.
Pour in 1 ½ cups of tomato sauce (If using unsweetened tomato sauce, add a little sugar).
Adjust the seasoning with salt, mix the pasta well with the sauce, and return the shrimp to the pan.
Sprinkle with Parmesan cheese and parsley (optional) before serving. Enjoy!
