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Morel Mushroom Pasta
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INGREDIENTS | |
4 1/2-ounce packages | dried morel mushrooms |
2 1/2 cups | very hot water |
1/2 cup | olive oil, divided |
2 pounds | uncooked large shrimp, shelled, deveined |
2 tablespoons | chopped fresh rosemary, divided |
1 1/2 pounds | crimini, (baby bella) mushrooms, thickly sliced |
5 | garlic cloves, peeled, pressed into small bowl |
1/2 cup | dry white wine |
1 1/4 cups | heavy whipping cream |
1 1/2 pounds | penne |
1/2 cup | chopped fresh parsley |
PREPARATION
Place dried morels 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 3 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.
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