Penne with Shrimp and Morel Mushrooms

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Added Sep 16th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Pasta, Seafood
  • Servings: 8 change
  • Calories per serving: 787
  • Prep Time: 35 mins
  • Cook Time: 20 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 78739%
Fat 32g49%
Cholesterol 224mg75%
Sodium 207mg 9%
Carbohydrates 83g39%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title] => mushrooms, morel, dried
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                    [title_custom] => olive oil
                    [componentid] => 0
                    [method] => divided
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                    [title] => shrimp, raw, large
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                    [ingredientuuid] => fb6620c7-176e-2024-19e5-7392565bb4ac
                    [quantity] => 2.00
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                    [title_custom] => uncooked large shrimp
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                    [method] => shelled, deveined
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            [55b77c11-a913-ff44-0df2-f4e0bb05dc79] => Array
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                    [title] => rosemary, fresh
                    [ingredientid] => 26608
                    [ingredientuuid] => 55b77c11-a913-ff44-0df2-f4e0bb05dc79
                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => fresh rosemary
                    [componentid] => 0
                    [method] => chopped, divided
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                    [ingredientuuid] => b8460a39-5ae1-6794-11ba-21974b0feedf
                    [quantity] => 1.50
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                    [title_custom] => crimini (baby bella) mushrooms
                    [componentid] => 0
                    [method] => thickly sliced
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                    [title] => garlic, raw, clove
                    [ingredientid] => 16882
                    [ingredientuuid] => bce3c2a1-c346-c8d4-7d8a-bc87c2926dd8
                    [quantity] => 5.00
                    [measure] => each
                    [title_custom] => garlic cloves
                    [componentid] => 0
                    [method] => peeled, pressed into small bowl
                )

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                    [title] => vinegar, distilled, white, dry
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                    [ingredientuuid] => f30dfb09-0cbb-9444-dd5f-3703f6b1aead
                    [quantity] => 0.50
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                    [title_custom] => dry white wine
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            [2d953c77-fe71-c314-b14d-922413fa99d6] => Array
                (
                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
                    [quantity] => 1.25
                    [measure] => cups
                    [title_custom] => heavy whipping cream
                    [componentid] => 0
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                )

            [f3fafb08-79de-2fb4-cd67-92dad248ff53] => Array
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                    [title] => pasta, penne, dry, pkg
                    [ingredientid] => 23219
                    [ingredientuuid] => f3fafb08-79de-2fb4-cd67-92dad248ff53
                    [quantity] => 1.50
                    [measure] => pounds
                    [title_custom] => penne
                    [componentid] => 0
                    [method] => 
                )

            [f9464490-274d-1024-f59f-70c7025132f7] => Array
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                    [title] => parsley, fresh
                    [ingredientid] => 23017
                    [ingredientuuid] => f9464490-274d-1024-f59f-70c7025132f7
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => fresh parsley
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                    [method] => chopped
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  • 4 1/2-ounce packages dried morel mushrooms
  • 2 1/2 cups very hot water
  • 1/2 cup olive oil divided
  • 2 pounds uncooked large shrimp shelled, deveined
  • 2 tablespoons fresh rosemary chopped, divided
  • 1 1/2 pounds crimini (baby bella) mushrooms thickly sliced
  • 5 garlic cloves peeled, pressed into small bowl
  • 1/2 cup dry white wine
  • 1 1/4 cups heavy whipping cream
  • 1 1/2 pounds penne
  • 1/2 cup fresh parsley chopped

Recipe Method

1. Place dried morels in medium bowl; add 2 1/2 cups hot water. Soak until tender, about 35 minutes. Lift out morels, squeezing liquid back into bowl; reserve liquid. Cut any large morels in half. 2. Heat 1/4 cup oil in large skillet over high heat. Add shrimp; sprinkle with salt, pepper, and 1 tablespoon rosemary. Saute until just opaque in center, about 3 minutes. Transfer shrimp to bowl. Add 1/4 cup oil to same skillet; reduce heat to medium-high. Add morels, crimini mushrooms, garlic, and 1 tablespoon rosemary. Sprinkle with salt and pepper. Saute until mushrooms are browned, about 8 minutes. Add wine. Cook 1 minute, scrapping up browned bits. Add cream and 1 cup mushroom soaking liquid, leaving any sediment in bowl. Boil until sauce thickens enough to coat spoon, about 10 minutes. 3. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to same pot. 4. Add mushroom sauce, parsley, and shrimp to pasta in pot. Toss over medium-high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta is dry. Season with salt and pepper. Transfer to large bowl.

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