Wednesday, August 25, 2010

Sautéed Shrimp, Mushrooms, and Peas over Penne w/ Parmesan Cream Sauce

This week's cool weather is a a welcome change from the soaring three-digit temperatures and suffocating humidity we've experienced down south all summer long.

Unfortunately, a turn towards colder weather immediately amps up my craving for comfort food.  Thankfully it's marathon training season again, so I imagine I'll counteract the extra calories with plenty of miles.

That being said, this meal isn't a caloric disaster.  In fact, with the exception of the cream/cheese/butter - the rest of the ingredients, in moderation, are quite healthy.  Besides, I'd rather give in to extra 'homemade' calories than outsource them from a drive-thru or chain restaurant.

Keeping in the theme of cheap, simple meals - this dish is sure to suffice.



Sautéed Shrimp, Mushrooms, and Peas over Penne w/ Parmesan Cream Sauce

 8 oz Barilla Plus Penne Pasta
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
8 oz Sliced Baby Bella Mushrooms
Kosher Salt
Fresh Cracked Pepper
1 Cup Frozen Green Peas
1 lb Medium (21 - 30 ct) Shrimp, peeled and deviened
1 Cup Dry White Wine
8 oz Heavy Cream
1/4 Cup Grated Parmigiano Reggiano Cheese, plus more for garnish/taste

Bring a large pot of salted water to a boil over high heat.  Add penne pasta and cook just under al dente, about 10 minutes, drain and set aside.  Meanwhile, in a large skillet over medium high heat, melt the butter into the olive oil.  Add mushrooms, season with salt and pepper to taste, and saute until browned and tender, about 3 - 4 minutes.  Next add peas and shrimp and cook for 2 - 3 minutes, or until shrimp just begin to firm and turn pink.  Remove entire contents of the pan to a plate to keep warm;  return the pan to the heat.  Next, add the wine to deglaze the hot pan, using a wooden spoon to scrape up any of the browned bits from the bottom of the pan.  Allow the wine to reduce by 1/2, or 2 - 3 minutes.  Reduce heat to medium low, add cream, and allow to simmer and reduce for 4 - 5 minutes; taste, adjust seasoning, and keep a close eye on the cream to prevent from boiling.  When the cream has reduced by 1/2, add the mushroom/pea/shrimp mixture into the cream to finish cooking.  Toss in cooked pasta and cheese, and mix thoroughly until well combined.  Remove from heat and serve with grated Parmesan to taste.


Ben Kunz said...

Matt, I just discovered your blog via artofmanliness. Great stuff. Keep up the good work. I'm cooking tonight now... thanks. said...

Awesome Ben! Thanks for stopping by.


blackstone said...

Hey i found your site thru AOM as well. Def bookmarked it, this recipe looks great.

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