Monday, October 22, 2012

Shrimp, Mushroom, Pesto, Cream

Creamy Pesto with Shrimp and Mushroom Penne

A couple of days ago, I got a hankering for shrimp and pasta. Now I have a number of tried and tested shrimp and pasta recipes under my belt, but I was thinking about something new. So I surfed the web for a bit for fresh ideas for delicious pasta recipes, and the combination of shrimp, mushroom, pesto, and cream sang to me. For this recipe, only fresh button mushrooms will do, and not the canned sort.

The fresh mushrooms lend a distinctively sophisticated flavor to the rich aromatic sauce that no can of mushrooms could ever hope to achieve.

Creamy Pesto with Shrimp and Mushroom Penne

1 tbsp. olive oil
3 cloves garlic, minced
1 onion, chopped
1 tbsp. butter
9 fresh button mushrooms, sliced
1/2 kilo shrimp, peeled and de-veined
1/4 tsp salt
1/3 cup white wine
1/2 cup cream
1/3 cup prepared pesto sauce (see recipe here)
1/8 cup Parmesan cheese
dash of chili powder
250 grams uncooked penne pasta

Cook penne according to package instructions.
While the pasta cooks, saute garlic in olive oil. Add onion and cook until translucent. Melt in butter. Add mushrooms and let them sweat in the pan.
Put in shrimp and saute briefly. Season with salt. Pour in wine and let the shrimp cook until the wine almost boils away.
Add cream, pesto sauce, and Parmesan cheese. Season with chili powder and stir until combined. Toss in cooked pasta until uniformly covered in sauce.
Serves 4.

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