Linguini With Shrimp And Shitake Cream Sauce Hinted With Lemon And Hickory

Ingredients

• 4 Tbs. butter
• 1 lb. raw large shrimp (U24), peeled and deveined
• 1 large leek, white and light green parts chopped
• 8 garlic cloves, peeled and chopped
• 1 lb. shitake mushrooms, caps sliced (about 3 cups)
• 1 cup dry white wine
• ¼ cup fresh lemon juice
• 1, 5 oz. can Oceans 97 Creamy Lemon Shrimp Paté
• 1, 5 oz. can Oceans 97 Hickory Smoked Shrimp Paté
• 1 ½ cups heavy cream
• 1 tsp. salt
• 1 tsp. black pepper
• 1 cup frozen peas, thawed
• 1/3 cup flat leaf parsley, chopped (plus extra for garnish)
• 1 lb. linguini pasta, cooked al dente according to package directions
• Parmesan cheese served on the side and for garnish