3 lbs. peeled uncooked shrimp (1/2 lb per person, this feeds 6 people)
2 large onions, diced
1-2 tsp Fresh grated ginger root
1 clove fresh garlic
2 Packages (4 to 6 oz. each) of fresh shiitake mushrooms, sliced.
2 tsp “better than Bullion” mushroom bouillon, in 2 cups hot tap water.
Also a little: Salt, pepper, flour, oil, and a splash of wine out of your glass.
Now get 1 pot of water to boiling for the pasta, 1 sauce pot for the mushroom sauce, and a large fry pan for the shrimp.
Mushroom sauce: Get the 2 cups of mushroom broth to a good simmer or low boil, add mushroom slices. Shake the following vigorously in a container; 2 tbsp flour (or acorn flour or arrow root) in about ½ cup cold water. Add this to mushrooms slowly, while stirring continuously. This will make a THIN gravy.
In large fry pan: Sauté onions, garlic, ginger, salt & pepper, in olive oil until no longer translucent, about 4 minutes. You can add a splash of white wine out of your glass at this time, if available. Add shrimp on top of vegetables and cover. At this time put the pasta in the pot of boiling water and put the timer on 4 minutes, which is how long most angel hair patas need to cook (check your package directions). Stir the shrimp once or twice. When the timer goes off, drain the pasta and the shrimp should just be done. Never cook shrimp longer than 5 minutes. Smaller shimp can take only 2 minutes, while prawn might take as much as 5 minutes. The second that they are no longer transleucent they are done. Please don’t walk away from the shrimp!
Put pasta on the plate first, then shrimp/onions, then mushroom sauce on top. If your noodles get a little sticky the sauce will un-stick them.