Instructions

1. Pour 2 tablespoons oil in a saucepan and turn on the stove.
   Add diced medium onion in the pan and add 6 chopped garlic cloves.Cook for 6-7 minutes approx. till it turns light golden brown.
   Add 12-14 Italian mini mushrooms.cook it for 4 minutes approx.
2. Add 1 cup of tomato sauce and stir it.
3. Add 2 tablespoons of finely chopped fresh basil leaves.
4. Cook it for 3-4 minutes.
5. Add 1 cup of canned seedless tomato.
6. Add 1 teaspoon of lemon juice.
7. Add little bit of herbine seasoning.
8. Add 1/2 teaspoon of seasoning salt. cook it for 2 minutes approx.
9. Add salt in it.
10. Add 1 table spoon of port wine.
11. Add little bit of tabasco sauce.
12. Add 1 table spoon of chicken starch.
13. Add 4 fresh diced tomatoes.
14. Add black pepper powder 1/4 teaspoon.
15. Simmer the above sauce for 8-9 minutes approx.
16. Take 1 table spoon of oil in the pan and add cleaned and deveined shrimp to it. Cook it 3/4 of the way.Do not overcook the shrimp.
17. Add 2 table spoons of coniack in the pan contains shrimp and deglaze.
18. While sauce is simmering cook Spinach and chives linguine pasta in a separate pan contain boiling water.
19. Add salt in the boiling water and cook pasta for 5 minutes approx. and keep stirring it.
20. Add butter cubes in the saucepan after sauce simmers completely.
21. Add pinch of brown sugar in the sauce.
22. Strain the linguine pasta and add little bit of olive oil in it.
23. Put cooked linguine pasta on the plate and on the top of it put 4-5 tablespoon of sauce and shrimp on the side with sauce on the top of it.
24. Garnish it with finely chopped basil, fresh tomato and sprinkle pamesean cheese on it.