Be the first to An unusual pairing of cremini mushrooms and shrimp with garlic make a creamy sauce for fettuccine pasta.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 Tablespoons extra-virgin olive oil
- 3 Tablespoons butter
- 1 garlic clove, very finely chopped
- 5 ounces (140 gr) fresh cremini mushrooms, sliced (see note below)
- 2 Tablespoons Italian parsley, chopped
- Salt and pepper
- 1/2 pound (225 gr) raw shrimps, shelled and deveined
- 1/2 cup (120 cc) heavy cream
- 1 box or 1/2 pound (225 gr) dry fettuccine noodles
Preparation:
In a skillet, pour the olive oil, and add 2 tablespoons of the butter and the garlic. Turn heat to medium. Before the garlic begins coloring a very pale brown, add the mushrooms and half of the parsley. Stir and cook for about 2 to 3 minutes. Add salt and pepper.
Stir in the shrimp and cook for about 3 minutes. Add the cream, and turn the heat off.
Cook the pasta in abundant salt water following manufacturer's instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain the pasta very well, pour it into the skillet over the sauce, turn heat to medium-high, and saute for about 2 minutes.
Remove the skillet from the heat before the sauce becomes too thick on the pasta. Transfer to a bowl, top with the rest of the parsley, toss, and serve immediately.
Notes: For the best results, fresh porcini mushrooms should be used. Dried porcini soaked in warm water are a good substitute. If porcini are unavailable, any kind of fresh mushrooms can be used.
Yield: 4 servings
Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Publisher Palatino, Inc)
Reprinted with permission.
Stir in the shrimp and cook for about 3 minutes. Add the cream, and turn the heat off.
Cook the pasta in abundant salt water following manufacturer's instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain the pasta very well, pour it into the skillet over the sauce, turn heat to medium-high, and saute for about 2 minutes.
Remove the skillet from the heat before the sauce becomes too thick on the pasta. Transfer to a bowl, top with the rest of the parsley, toss, and serve immediately.
Notes: For the best results, fresh porcini mushrooms should be used. Dried porcini soaked in warm water are a good substitute. If porcini are unavailable, any kind of fresh mushrooms can be used.
Yield: 4 servings
Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Publisher Palatino, Inc)
Reprinted with permission.
