This recipe is adapted from Martha Stewart's One-Pan Pasta. I changed some of the ingredients based on my tastes and what I had on hand. I prefer creamy sauces over tomato-based ones and I love dishes with strong flavors. I am just cooking for me and I don't love eating leftovers, so I made this to be one meal now and one later.
Then I loosely followed the cooking instructions, "winging it" as I went. Everything went pretty well. I had to add some extra salt afterwards. Next time, I'd probably decrease the spice factor slightly...it was a little much even for me. —Aurora
onion, cut in half & thinly sliced
extra-virgin olive oil
freshly ground black pepper
mushrooms, thinly sliced (I used crimini & shiitake)
Heat up medium tall-sided skillet up med-high heat. Combine mushroom, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and frozen shrimp. Heat until soft and starting to brown, about 3-5 minutes.
Add lemon juice, let evaporate for about a minute.
Add pasta, water, brie cheese, and harissa. Bring to a boil over high heat. Once boiling, cook uncovered stirring frequently until pasta is soft but al dente and water has evaporated to the consistency of a sauce.