Vatel Premium Cuisine after years of training and cooking in some of Europe's top Michelin three-star restaurants. He 's worked as personal chef to France's Secretary of Defense, and although we won't mention any names, he's currently busy cooking for Hollywood's top action hero-turned-Governor. Let's just say "I'll be back".

Shrimp & Portobello Pasta

Ingredients
2 pounds shrimp, shelled, deveined and seasoned with salt and pepper
1 1/2 pounds cooked linguine pasta
1 tablespoon + 1 teaspoon olive oil
1/2 cup roma tomatoes, seeded and diced
1 cup portobello mushrooms, diced
2 tablespoon shallots, finely chopped
1/2 cup white wine
1 teaspoon garlic, minced
Vatel Rich Lobster Stock, 9 oz package
2 tablespoons fresh basil, chopped
2 tablespoons cold butter
salt & pepper to taste; parmesan cheese (optional)

Method
1. In a large, deep skillet, heat 1 tablespoon olive oil over high heat.
2. Add portobellos and sprinkle with salt & pepper.
3. saute for 1 minute and remove mushrooms from pan.
4. Add 1 tsp olive oil and stir in tomatoes. Season with salt & pepper, saute for 1 minute and remove from pan.
5. Reduce heat to low and add shallots and garlic. saute for 1 minute, stirring constantly.
6. Add wine, bring to a boil, and reduce liquid until almost completely evaporated (about 2 minutes).
7. Add Vatel rich lobster stock, saute portobellos and tomatoes, and bring to a boil.
8. Reduce heat to medium-low and simmer for 1 minute.
9. Reduce heat to low and add shrimp and basil.
10. Cover and simmer for 2-3 minutes. Turn shrimp, replace cover and simmer for 2-3 minutes more or until shrimp are cooked through.
11. Remove from heat and stir in butter. Adjust salt & pepper to taste. Toss with or serve over pasta and sprinkle with parmesan cheese.

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