From WP.
Ingredients
Fine sea salt or table salt
8 ounces medium pasta shells, or your favorite small pasta shape
1 tablespoon avocado, grapeseed or vegetable oil
1 small yellow or white onion (about 4 ounces), chopped
1 small serrano or jalapeño chile pepper, seeded, ribbed and thinly sliced (see NOTES)
10 to 12 ounces fresh mushrooms, such as cremini or button, wiped clean, sliced
1 large clove garlic, minced or finely grated
1/4 cup cognac or brandy (see NOTES)
3/4 cup light cream or half-and-half (see NOTES)
24 large shrimp (21 to 25 per pound), peeled and deveined
1/4 teaspoon freshly ground black pepper, plus more to taste
Pinch ground nutmeg (optional)
Fresh thyme leaves or parsley, for serving (optional)
Instructions
1. Bring a medium pot filled with lightly salted water to a boil over medium-high heat and cook the pasta according to package instructions, or until al dente. Reserve 1 cup of the pasta water and drain.
2. While the pasta is cooking, in a large skillet over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until translucent and just starting to turn golden, about 5 minutes. Add the chile and the mushrooms and cook, stirring frequently, until the mushrooms steam, releasing their moisture, and start to turn golden, about 7 minutes. Add the garlic and stir for about 30 seconds. Reduce the heat to medium-low and add the cognac and cream. Stir to combine and bring to a simmer, increasing the heat if needed.
3. Add the shrimp, 1/4 teaspoon of salt, the pepper and nutmeg, if using. Stir and toss the shrimp until they curl, turn pink and are cooked through, 3 to 5 minutes. Taste, and add more salt or pepper, if needed. Remove from the heat.
4. Stir in the pasta and, if needed, about 1/4 cup of the pasta water until the pasta is fully coated with sauce. Add more pasta water, about 1 tablespoon at a time, until the sauce is the desired consistency.
5. Transfer the pasta to a large serving bowl or platter. Garnish with thyme or parsley, if using, and serve.
NOTES: In place of cognac or brandy, you can use white rum, white wine or apple or peach juice.
You can substitute 1/4 teaspoon of crushed red pepper flakes in place of the fresh chile.
In place of the cream, you can use 1/2 cup whole milk or canned coconut milk.