Italian-Pasta with Mushroom and Shrimp Sauce (Pasta Mari e Monti)
3 tbsps. extra-virgin olive oil
3 tbsps. butter
1 garlic clove, very finely chopped
5 ounces fresh cremini mushrooms, sliced
2 tbsp Italian parsley, chopped
salt and pepper
1/2 pound raw shrimps, shelled and deveined
1/2 cup heavy cream
1 box or 1/2 pound dry fettuccine noodles
In a skillet, pour the oil, and add 2 tablespoons of the butter and the
garlic. Turn heat to medium. Before the garlic begins coloring a very pale
brown, add the mushrooms and half of the parsley. Stir and cook for about 2 to
3 minutes. Add salt and pepper.
Stir in the shrimps and cook for about 3 minutes. Add the cream, and turn the
heat off.
Cook the pasta in abundant salt water following manufacturer's instructions.
Taste for readiness from time to time, until al dente (firm but not too soft or
overcooked). Drain the pasta very well, pour it into the skillet over the
sauce, turn heat to medium-high, and saute for about 2 minutes.
Remove the skillet from the heat before the sauce becomes too thick on the
pasta.
Transfer to a bowl, top with the rest of the parsley, toss, and serve
immediately.
Notes: For the best results, fresh porcini mushrooms should be used. Dried
porcini soaked in warm water are a good substitute. If porcini are unavailable,
any kind of fresh mushrooms can be used.
Makes 4 servings.
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