Pappardelle with Porcini Mushrooms and Shrimp
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Prep Time:
Cooking Time: Servings: 4 |
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Be The First To Review This RecipeIngredients
| pappardelle | 1 lb | |
| Pasta | ||
| salt | 1 Tbsp | |
| shrimp-medium, frozen & deveined | 1 lb | defrosted |
| porcini | 1 lb | |
| plum tomato | 2 | chopped |
| garlic clove | 1/2 | crushed |
| olive oil | 1 Tbsp | |
| Italian parsley | 1 Tbsp | chopped |
| white wine | 1/4 cup | |
| salt | 1/4 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
| chicken broth | 1/2 cup | |
Directions
- Wash and clean the fresh mushrooms. Cut the tough part of the stem off. Remove the stem and slice the mushroom heads into 1/4 inch strips.
- In a stockpot bring enough water to cook the pasta to a boil. Add salt to the boiling water. Place spaghetti in the boiling water and cook uncovered for 7 minutes or al dente.
- In a large sauté pan heat the olive oil over medium heat. Add the mushroom stems and sauté for one minute.
- Add the sliced mushrooms and shrimp. Saute for 2 minutes.
- Stir in the white wine, chicken broth, and chopped Italian parsley. Add salt and pepper to taste. Saute for 2 minutes.
- Stir in the chopped tomatoes and al dente pasta. Saute for an additional 1 to 2 minutes and serve immediately.
