Shrimp & Wild Mushroom Pasta Recipe
A blend of shitake, portobello, oyster mushrooms and shrimp sautéed in butter & white wine. Seasoned with fresh garlic, crushed red pepper, and topped with parmesan cheese.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shiitake, portobello, and oyster mushrooms. Sauté until they are tender and browned, about 5-7 minutes.
- 3
- 4
Deglaze with Wine
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
- 5
Combine and Serve
Add the cooked pasta to the skillet, tossing to combine. Season with salt and black pepper to taste. Remove from heat and stir in the grated Parmesan cheese. Garnish with fresh parsley before serving.
