I grew up in a fishing community in Brooklyn with a large Italian American population, so you can bet. I know my way around a shrimp scampi. It’s got to be garlicky and lemony and fresh and absolutely gorgeous, too! “Scampi” isn’t just a cute word, it’s a crustacean, and shrimp is actually a substitute for scampi. Thus, shrooms replacing shrimp makes total sense! Especially when they’re oyster mushrooms, which have a seafood-like quality. White beans add a li le heartiness, making this the sort of pasta dish I would have no reservations serving to a few Sheepshead Bay fishermen. Beyond being a vehicle to prove that I can cook for fishermen, this dish is also wonderful for new cooks looking to try out some very easy methods that yield big favors. Sautéing mushrooms releases their savory juices. You also reduce wine with lots of garlic, a method you will use again and again for a depth of flavor that tastes like you’ve been cooking all day. But, tee-hee, it’s only been like 30 minutes. Definitely serve this to company!