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Penne with Shrimp and Morel Mushrooms«Back to View Articles | Back to All Articles
8/30/2008 - Mystery Diner

Penne with Shrimp and Morel Mushrooms

4  1/2-ounce packages dried morel mushrooms

1/2 cup olive oil, divided

2 1/2 cups very hot water

3 pounds uncooked large shrimp, shelled, deveined - Carolina shrimp are best

2 tablespoons chopped fresh rosemary, divided

1 1/2 pounds crimini (baby bella) mushrooms, thickly sliced

5  garlic cloves, peeled, pressed into small bowl

3/4 cup dry white wine

1 3/4 cups heavy whipping cream

1 1/2 pounds penne

1/2 cup chopped fresh parsley

 

Place dried rnorels in medium bowl; add 2 1/2 cups hot water. Soak until tender, about 35 minutes. Lift out morels, squeezing liquid back into bowl; reserve liquid.  Cut any large morels in half.

 

Heat 1/4 cup oil in large skillet over high heat. Add shrimp; sprinkle with salt, pepper, and 1 tablespoon rosemary. Sauté until just opaque in center, about 2 to three minutes.

 

Transfer shrimp to bowl. Add 1/4 cup oil to same skillet; reduce heat to medium-high. Add morels, crimini mushrooms, garlic, and 1 tablespoon rosemary. Sprinkle with salt and pepper.

 

Sauté until mushrooms are browned, about 8 minutes. Add wine. Cook 1 minute, scraping up browned bits. Add, cream and 1 cup mushroom soaking liquid, leaving any sediment in bowl. Boil until sauce thickens enough to coat spoon, about 10 minutes.

 

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to same pot.

 

Add mushroom sauce, parsley, and shrimp to pasta in pot. Toss over medium-high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta, is dry. Season with salt and pepper. Transfer to large bowl.  Drizzle a little olive oil over the finished pasta and serve!

Serves 8

Nutrition Facts

Nutrition (per serving): 744.5 calories; 32% calories from fat; 26.7g total fat; 294.4mg cholesterol; 272.6mg sodium; 835.3mg potassium; 70.7g carbohydrates; 4.9g fiber; 1.7g sugar; 49.7g protein.

Cooking Tips

Use only the largest, wild caught shrimp available.  Do not over-cook. Saute on each side for about one minute.  The center should be slightly translucent since the shrimp will continue to cook when removed from the skillet.

 

For a very moist pasta, reduce the amount penne by about 20%.

 

Fresh Morel mushrooms are difficult to find in the United States.  You can, however find them dried in better grocery stores   ...usually in the produce section.  If unavailable, substitute dried Porcini mushrooms.

Recipe Source

Author: Modified from March 2008 - Bon Appetite

Source: The Barnes Creek Cookbook

Wine Pairing

 

We reccomend a light red.  Try your favorite Pinot Noir!

For a printer friendly copy of this recipe, click HERE 


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