Lox, Shiitake and Peas Alfredo for 1

Alfredo Sauce with Extras
1 small shallot
1 clove garlic
7 or 8 fresh shiitakes
4 or 5 thyme sprigs
Splash of white wine
Handful of grated parmesan
1/2 cup heavy cream
1/3 cup frozen peas
Handful of sliced lox, about 1/8 a pound

Olive oil, salt, pepper

Parsley

Pasta

A bit of linguine, 2 oz or so dry.

Salted water for boiling

Recipe my own, new job celebrations require cream sauce. 

Set a skillet large enough hold all ingredients to heat to medium. Prep your salted water for cooking the pasta. Dice the shallot, stem and slice the shiitakes. Mince the garlic clove and a bit of parsley and set them aside. Add a bit of olive oil to your now-hot skillet and saute the shallot until softened, 3 minutes or so. Add the shiitake slices and thyme sprigs.

Turn on the pasta water to boil.

Saute the mushrooms until just starting to brown slightly, then add the splash of white wine and reduce until it's almost all evaporated. 

Add the pasta to the boiling water. Cook until slightly under-done, about a minute less than indicated on the box.

With the pasta cooking and the wine now reduced, add the minced garlic clove and cook until fragrant, 30 seconds or so. Slowly add the cream and parmesan and cook gently to melt the cheese. Add the peas, salmon and a few grids of pepper. Drain the pasta and add it to the sauce. Stir to combine. Pick out the thyme sprigs while the whole mixture heats through. 

Plate and top with more parmesan and the minced parsley.