Squid Ink Linguine & Shrimp in White Wine Garlic Sauce

Couldn't resist these beautiful pink oyster mushrooms grown at a local farm!

For the White Wine Garlic Sauce:

1 Tbsp. Olive Oil

2 Garlic Cloves, Smashed + 1 Clove, Minced

1 C. Pink Oyster Mushrooms

8 Shrimp, Thoroughly Cleaned

1/2 C. White Wine

1/4 C. Water

1 Tsp. Oregano, Dried

1 Tsp. Salt

1/4 Tsp. Freshly Cracked Long Pepper

4 Tbsp. Unsalted Butter

1/2 C. Shredded Parmesan Cheese

Chopped Fresh Parsley

Heat olive oil over medium heat. Add garlic and saute garlic until golden brown, about 3 minutes. Discard garlic. Add shrimp and cook until golden brown on each side, about 3 minutes each. Halway through, add mushrooms and saute during the remaining cook time of the shrimp. Remove shrimp and mushrooms from pan and set aside. Add minced garlic, white wine, water, oregano, salt, pepper and butter. Stir for 2-3 minutes. Add Parmesan cheese and stir for another minute. Toss prepared linguine and shrimp into sauce. Place mushrooms towards the side of the pan just to heat through if necessary. Once shrimp and mushrooms are heated, remove from heat and serve.