Follow Cookwork on Twitter
Follow Cookwork on Facebook

Southwestern-Style Shrimp and Mushroom Pasta

Mushrom72

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
24
serves

INGREDIENTS

4 lb. 8 oz. fresh fettuccine, uncooked
6 lb. white mushrooms, sliced
4 oz. butter
1 cup vegetable oil
1 lb. 8 oz. bacon, chopped
3 lb. trimmed chard leaves, sliced thinly
1 lb. 8 oz. shallots, copped finely
1 1/2 qt. white wine
3 cups half and half
salt and pepper, as needed
cayenne pepper, as needed
6 lb. shrimp (36 - 40 count), peeled and deveined
3/4 cup lemon juice
12 oz. chopped, toasted pecans

INSTRUCTIONS

  1. 1
    Cook 3 oz. fresh fettuccine in boiling salted water until just done, about 5 minutes; drain. Reserve.
  2. 2
    Over high heat, sauté 4 oz. mushrooms in 1 tsp. butter and 1 tsp. oil, until lightly brown, about 3 minutes, reserve.
  3. 3
    In same pan in 1 tsp. oil, sauté 1 oz. bacon, 2 oz. chard and 1 oz. shallot until shallot is soft, about 3 minutes.
  4. 4
    Deglaze with 1/4 cup white wine; reduce by half. Stir in 2 tbsp. half-and-half, 1/8 tsp. salt, pinch pepper, pinch cayenne, 3 1/2 oz. shrimp, reserved mushrooms and cooked pasta. Simmer until shrimp are just firma and sauce reduces. Stir in 1/2 tbsp. lemon juice.
  5. 5
    Serve garnished with 1/2 oz. pecans.

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Southwestern & Tex Mex
Spinner Loading