Oh my . . . guess what is for dinner tonight?
The combination of shrimp, fresh mushrooms and roasted red peppers is perfection. Readers of my blog know how much I love shrimp pasta and always try new versions. Something tells me this will be my favorite!
After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe. First off, no capers. We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock. To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.
Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.
Don't forget a loaf of hot crusty bread to complete this meal. I will update this post after trying the recipe!
Our first try making this recipe was a comedy of errors. First of all, we DO NOT RECOMMEND using white wine. The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.
We ended up using chicken stock in the second attempt at the gravy, which was delicious.
How do you forget one of the most attractive and delicious ingredients in this recipe? We forgot the roasted red peppers!!!
All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- 2/3 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 (7 ounce) jar roasted red bell peppers
- 1 tablespoon drained capers
Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl.
Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.
Melt butter over medium heat in a large frying pan.
Cook and stir mushrooms and shallot in butter until tender. Remove from pan.
Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan.
Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).
Stir together sour cream and cornstarch in a small bowl.
Mix in 1 cup chicken broth.
Stir mixture into reduced chicken broth in the frying pan.
Cook and stir until thick and bubbly.
Cook 1 minute more.
Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste.
Serve over pasta.
You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.
Photo and recipe source