Shrimp and Portobello Mushroom Pasta
This is a delicious pasta dish with creamy béchamel and mushrooms. I am sure everyone will like my butter sauteed shrimp.
This is a delicious pasta dish with creamy béchamel and mushrooms. I am sure everyone will like my butter sauteed shrimp.
- 4 tablespoons butter
- 1/4 cup whipping cream
- 1/4 teaspoon oregano
- 1 tablespoon garlic paste
- 8 shrimp (large)
- 3 tablespoons fresh mushrooms sliced
- 1/2 teaspoon chicken paste
- 3/4 cup bechemel sauce
- 1/2 cup tomato diced
- 1 tablespoon fresh parsley
- 200 gram angel hair pasta boiled(cooked)
- 1 tablespoon parmesan cheese grated topping
- 1 tablespoon green onion garnish
- Carbohydrate 117.26198000527 g
- Cholesterol 289.9375 mg
- Fat 56.9423512500475 g
- Fiber 1.64780002940553 g
- Protein 25.9264125007411 g
- Saturated Fat 33.5801288750104 g
- Serving Size 1 1 Serving (392g)
- Sodium 417.701625002342 mg
- Sugar 115.614179975865 g
- Trans Fat 5.15257787500822 g
- Calories 1076 calories
Step-by-step
- Sautee shrimp in 2 Tbsp. butter
- Remove the sautted shrimp and set aside
- On the same pan sautee the garlic in 2 Tbsp. butter until tender and put the portobello mushroom sliced.add oregano.
- Add the chicken paste, whipping cream & bechamel sauce
- Cook until creamy
- Add the tomatoes and parsley sautee for a second
- Add pasta.
- Plate in pasta bowl, arrange the shrimp on the top side of the pasta
- Add the parmesan cheese, onion & parsley
Combining seafood and heavy dairy sauces historically violates regional Italian dietary statutes, yet modern fusion plates routinely bridge that gap. Portobello mushrooms introduce earthy glutamate that counters the rich dairy base, provided the pan is hot enough to brown the mushroom surfaces without steaming them. Cooking shrimp requires strict temperature control, as large crustaceans cross the threshold from translucent to rubbery within ninety seconds in a hot skillet. Removing the shrimp immediately prevents overcooking while reserving the fond in the pan for the garlic and aromatics. Angel hair pasta demands precise timing because thin strands absorb moisture rapidly and turn pasty if left in boiling water beyond three minutes. Building the cream reduction directly over the mushroom fond incorporates residual pan juices into the bechamel. Substituting heavy whipping cream with half-and-half will break the sauce when combined with tomato acidity, so stick to high-fat dairy options. Finishing the dish requires a hot plate to prevent the bechamel from cooling and separating before serving.
