Penne Pasta With Shrimps And Portabello Mushrooms
“Yummy and easy to follow recipe”. This recipe brings me back memories of my mother dinner table. Fresh shrimps from the ocean and warm summer evenings.
1 Pound large raw shrimp
12 Ounces whole wheat penne pasta
1 Cup poratbello mushrooms
¼ Cup olive oil
¼ Cup white wine
2 Garlic cloves, minced
1 Onion, small diced
1 Cup red cherry tomatoes
1 Tablespoon mascarpone cheese
1 Teaspoon dried basil
1 Teaspoon ground thyme
¼ Teaspoon red pepper flakes
1 Fresh lemon juice
Salt and pepper
1 Tablespoon basil, cut in julienne (long thin strips)
1. Heat olive oil in a large skillet. Cook shrimps, until shrimps turn pink for about 5-7 minutes. Do not over cooked.Set aside.
2. Add garlic, onions, mushrooms to the pan and saute until softened for 2 minutes. Add tomatoes. Seasoned with dried basil, thyme, red pepper flakes, salt and pepper.
3. Return cooked shrimps to the pan and stir together.
4. Add wine and simmer until wine evaporated for 3 minutes and let sauce to be all combined and reduced.
Meanwhile, cook the penne pasta in a salty boiling water until pasta is al dente (firm to the bite) for about 8 to 10 minutes.
Drain the pasta and add to the sauce. Add mascarpone cheese and stir for 2 minutes. Toss together. Drizzle olive oil on top and thin strips of basil. Sprinkle with grated Parmesan cheese.