OYSTER MUSHROOMS, TOMATO AND GARLIC ON A BED OF FETTUCCINE TOPPED WITH LIGHT AND FLUFFY POPCORN SHRIMP

This was last nights dinner for two and took roughly 30 minutes to make.

Ingredients...

A Quarter Pound of Shrimp
Oyster Mushrooms
Tomato
Garlic
Fettuccine
Olive Oil
1 Egg
Bag of Flour
Salt and Pepper

In a deep glass bowl, chop up a large handful of oyster mushrooms- not too small though. Then, six cloves of garlic and 1 tomato. Add about 2 tablespoons of olive oil and and a dash of salt and stir together. Let sit out at room temperature until you are ready to cook them.

Time to start the fettuccine. Get water to a boil, add a dash of salt into the pot, then add the pasta.

When the pasta seems like it needs about 5 more minutes until it is done, go ahead and heat a pan up for your vegetables that have been marinating. Remember, no oil in the pan, you already have enough from the vegetables. Cook on a high heat for 3 minutes. Set aside.

Now for the fried shrimp... In a deep bowl, add an egg and beat, pour in your shrimp and stir. Make sure every bit of the shrimp is covered in egg. Then in a paper bag, put about 1 1/2 cups of flour and salt and pepper. Once the shrimp seems pretty saturated, dump your bowl of shrimp into the paper bag and shake until each piece is powdered. In a small pan heat up 4 tablespoons of olive oil. Once it is piping hot, put in as many pieces of shrimp you can and cover. They should plump up fast and and have a light and flaky tempura look to them. Flip when you need to. Should not have to cook long what so ever. Maybe a total of five minutes IF you do this process in 2 batches. And now at this time, the fettuccine should be done.

Now for the placement. Fettuccine topped with your oyster mushroom tomato garlic and topped again with a rainfall of fried shrimp.

Perfect with a glass of Vino Verde.