½ lb of Shrimp, peeled & deveined
3 cloves Garlic, minced
1¼ cups Mushrooms, sliced
16 oz of Linguine
⅓ cup of Marsala wine
3 tbsp Soy sauce
3 tbsp Tillamook Unsalted Butter
⅓ cup Cilantro, chopped
½ cup Tillamook Sharp White Cheddar, grated
Salt & pepper
Generously drizzle olive oil in a large pan over high heat. Sear shrimp for about 30 seconds on each side, or until crisp. Remove from pan and set aside.
Adjust heat to medium and add garlic and mushrooms. Sautee until mushrooms are caramelized.
Bring a large pot of water to a boil. Throw in a dash of salt followed by your linguine. Cook it according to instructions (about 6-7 minutes), drain and set aside.
Pour Marsala over the mushrooms and let them simmer until the wine is nearly gone. Add linguine, soy sauce, and butter. Toss until butter is melted.
Mix in shrimp and cilantro and give the pan a final toss. Serve with a generous helping of grated Tillamook Sharp White Cheddar Cheese on top.