Thursday, March 11, 2010

Penne with Shrimp, Mushrooms and Tomatoes

Simple, yet decadent and elegant - this pasta is special enough for guests. Look for shrimp that are already deveined to make this recipe as easy as possible.

Penne with Shrimp, Mushrooms and Tomatoes

1 tablespoon olive oil
2 cups sliced mushrooms
1 small shallot, minced
1¼ cup dry white wine
2 Roma tomatoes, diced
1 cup heavy cream
8 ounces large shrimp, peeled, deveined and halved lengthwise
1 tablespoon chopped fresh parsley
¼ cup shredded Parmesan cheese, plus extra for garnish
salt and pepper, to taste
4 ounces penne pasta, cooked al dente and drained

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and edges are browned, about 6-8 minutes. Add shallot and cook 2 minutes, until softened. Add wine and tomatoes to the skillet and simmer until liquid is reduced to ½ cup, about 5 minutes. Stir in cream and bring to a simmer. Add shrimp, return mixture to a simmer, and cook until sauce has thickened, shrimp curls and is just cooked through, about 4 minutes. Stir in parsley and Parmesan, season with salt and pepper and simmer for an additional minute to thicken sauce. Serve sauce over pasta in warmed bowls and garnish with additional Parmesan. Serves 2.

Note shrimp at bottom right that are halved lengthwise

Mushrooms are cooked until edges are browned

Sauce ingredients simmer together

Sauce served over pasta and garnished with Parmesan

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