Air date: September 5, 2017. Source: Chef John Folse.
Prep Time: 1 Hour
Yields: 4 Servings
This creamy shrimp and mushroom pasta is fast and easy yet filling and rich. The herbs, shrimp and mushrooms paired with the creamy Alfredo sauce is an ingenious marriage. An easy weeknight favorite!
1 pound (16–20 count) fresh shrimp, peeled and deveined
8 ounces mixed mushrooms (such as button and shiitake), thinly sliced
8 ounces orecchiette pasta
3 tbsps olive oil, divided
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup minced green bell pepper
3 cloves garlic, peeled and minced
? tsp dried basil
salt to taste
crushed red pepper flakes to taste
1 cup half and half
½ cup shredded Parmesan cheese
¾ cup shredded mozzarella cheese
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add bell peppers then cook 5 minutes, stirring often. Add shrimp and minced garlic. Cook 1 minute then sprinkle in basil and paprika. Season to taste with salt and red pepper flakes then cook 1 additional minute or until shrimp is pink and curled. Remove from skillet and set aside. Add 1 tablespoon olive oil to skillet. Add mushrooms and cook 2 minutes or until mushrooms are soft and release juices, stirring occasionally. Season to taste with salt then return cooked shrimp to skillet. Add half and half and cheeses. Bring mixture to a boil, reduce to simmer and cook, stirring constantly, until all cheeses melt. Remove from heat and keep warm. Cook pasta according to package instructions. Drain pasta and reserve some cooking liquid. Rinse pasta under cold running water then drain well. Add cooked pasta to shrimp mixture, stirring to mixt well. Season to taste with salt and red pepper flakes. If sauce becomes too thick, add reserved cooking liquid until desired consistency is achieved.