Ingredients

• 4 oz. European Butter Solid Unsalted 83%
• 1 oz. Shallots, whole peeled fresh
• 1 oz. Garlic, peeled fresh
• 6 fl. oz. Heavy Cream
• 2 oz. Mushrooms, exotic variety
• 2 oz. Bacon Pancetta
• 4 oz. Linguine Pasta. 10 in.
• 8/10 Head-on “Bikini” Shrimp

Directions

1. In a medium sauce pot over medium heat, add half the butter. Once melted, add chopped shallots and garlic and saute gently until soft and fragrant.
2. Add mushroom and saute until soft, approximately 3-4 minutes. Set aside half the mushrooms and add heavy cream, bring up to a simmer and cook until reduced by 1/4. Add all contents to blender and blend until smooth.
3. Cook linguine noodles according to packaging, and set aside.
4. Cut pancetta into small dice and cook in a small saute pan until crispy. Remove pancetta only and add remaining butter to saute pan. Once melted, add salt and pepper and shrimp. Cook approximately 3-4 minutes on each side and set aside.
5. To assemble, toss linguine in sauce until well combined and top with remaining cooked ingredients.