Instructions

1. In a large pan, saute mushrooms in butter, stirring occasionally.
2. Add pasta to boiling water; stir well. Let cook until done, about 7 to 10 minutes.
3. Add marsala and zucchini to mushrooms, stirring well.
4. Stir in garlic.
5. Add cream and pepper.
6. Stir, reduce heat, and let simmer until sauce thickens.
7. Drain pasta and add it to sauce.
8. Stir until pasta is well-coated with sauce.
9. Turn down the heat again, and add shrimp.
10. Stir well.
11. Add a bit more cream, if the pasta has absorbed much of the sauce by this point.
12. Season with chicken bouillon granules.
13. Sprinkle in parmesan cheese and crumble pecans over the pasta.
14. Stir well.
15. Stir in cilantro.
16. Serve immediately, garnished with cilantro leaves and red bell pepper slices.