Shrimp Trotolle

So I have gotten many requests to post the recipe of a dish I made for lunch a few days ago. I appreciate the support and requests, so here it is. It has taken me a very long time to write this recipe because I couldn't remember the name of the pasta shape. It is not your average shape that people just know. I couldn't even remember what store I bought it from so I searched google images and the databases of the store I shop at. I gave up yesterday, lol. But today, after searching more than 3000 items, I finally found the picture of the pasta shape, and the friggin name. :) I hope you enjoy this dish because there was some hard work behind the scenes to make it available to you, lol.

Let's start with the pasta name. It is called Trotolle (pictured below). It is in a spring like or coiled form and it very filling. I find that this type of pasta works well with soaking up sauces.

Ingredients
4 oz Trotolle pasta 
3 Tablespoons of Oil (Any oil like vegetable, canola, avocado- I used this one, corn, olive, etc)
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
2 Teaspoons Salt
2 Teaspoons Pepper
1 Lemon Wedge
1/2 Large Onion (Diced)
8 oz Cremini Mushroms (Sliced) (These are baby portabello. You can find them at Walmart.) 
1 Orange Bell Pepper (Diced)
2 1/2 cups Heavy Cream
1/2 lb Shrimp (Peeled, tail off. . . or on, whichever you'd prefer. I have the tails
1 Tablespoon Chopped Parsley (If you don't have fresh parsley, you can used dried parsley flakes)


Directions
1.) In a medium sized bowl, add 1 Tablespoon of oil, the Garlic Powder, Onion Powder, and 1 Teaspoon of the Salt and Pepper. Mix and add Shrimp to marinate. Set aside. 

2.) Cook pasta according to package directions. (Make sure your pasta is not too soft though. It needs to have just a bit of bite left in it. Al dente.)

3.) In a large skillet, on medium high heat, add 2 Tablespoons of oil and saute the diced onions for about 5 minutes.

4.) Add the mushrooms and the other Teaspoon of Salt and Pepper. Cook for another 5 minutes. 

5.) Add the bell peppers and cook for 3 more minutes.

6.) When the vegetable are all deliciously cooked and ready, add the heavy cream and turn the heat up to high. (Do NOT walk away from the stove. Keep stirring and when the sauce comes to a rapid boil, reduce the heat to medium low and cook for 4 minutes until it thickens a little.)

7.) Saute the shrimp on medium high heat until pink on both sides. Squeeze the lemon wedge over the shrimp. Shouldn't take more than 3 minutes. (Nothing like a hit of fresh lemon juice on seafood!!)

8.) Add cooked pasta to the sauce. Cook for 2 minutes.

9.) Add the shrimp and the parsley and stir. 

10.) Serve and enjoy :) Serves 2