Shrimp and Mushroom Angel Hair Pasta

1 pound angel hair pasta

¼ cup butter, divided

1 pound large shrimp, peeled and deveined and butterflied

1 ½ cups sliced fresh mushrooms

4 tablespoons chopped shallots

½ cup port wine

1 cup dry white wine

1 pint heavy cream

4 cloves garlic, crushed

salt to taste

2 teaspoons white sugar

1 teaspoon ground white pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside.

In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside.

In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens.

Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.