Pasta alla Elfo

Pasta alla Elfo

8 ounces spaghetti, cooked al dente and drained
1 cup butter
10 cloves garlic, minced
8 jumbo shrimp, peeled and deveined
1 cup fresh sliced mushrooms
Salt and white pepper, to taste
6 tablespoons grated Parmesan cheese

In a large skillet, heat butter and add garlic. Cut shrimp into 3 pieces each and add to skillet. Add mushrooms and stir until shrimp and mushrooms are cooked (3 to 5 minutes). Add drained spaghetti, salt and pepper, and cook until spaghetti is hot. Do not let butter brown. Place in a serving dish and top with parmesan cheese. Serves 6.

Source: Ronnie Grisanti & Sons in "Memphis Cuisine" by Christine Arpe Gang (1991, Two Lane Press)