CAMPANELLE W/SHRIMP & MUSHROOM IN WHITE WINE SAUCE
Earthy, delightful mushrooms are front and center in this seafood dish. It's hearty and deliciously interesting and affirms once again that mushrooms, seafood and pasta are great companions. The addition of a dry white wine to the sauce makes this indulgent dish too good to stick to one serving!
Provided by Olivia Russell
Categories Seafood
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a pot salt 4 cups of water and bring to a boil. Add pasta and cook uncovered 6-7 minutes.
- 2. Chop the mushrooms and mince the chives (green onions). In a large saucepan, grease with non-stick spray or butter before placing mushrooms, garlic cloves, chives and shrimp in the pan. Simmer for 2 minutes before adding white wine. Cook on medium-low heat (you don't want to cook out all of the alcohol).
- 3. Drain pasta then add it to the pan. Pour evaporated milk over pasta. Toss with salt and ground pepper. Grate the white cheddar over the pasta then mix until fully incorporated.
- 4. Simmer on low heat for about 5 minutes. Remove from heat and serve.
MUSHROOMS IN WHITE WINE SAUCE
This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.
Provided by LINDAAL
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 4.9 g, Cholesterol 0.1 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 197.7 mg, Sugar 1.6 g
SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
SHRIMP AND CHANTERELLES IN WHITE WINE CREAM SAUCE
This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!
Provided by Penny Stettinius
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss the shrimp with lemon juice.
- Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
- Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
- Season with salt and pepper.
- Add the onions and cook another 2 minutes.
- Remove shrimp, mushroom and onion mixture from pan and save on a plate.
- Deglaze the saute pan with the wine, allowing it to come to a boil.
- Reduce the wine by half.
- Add 1/2 of the cream stir, reducing the heat to medium.
- Beat the egg yolks with the remaining cream.
- Add a little of the hot cream/wine mixture to the yolks to temper them.
- Beat well and then add the eg mixture to the sauce.
- Correct the seasonings.
- Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
- Garnish with a lemon slice and serve.
- Enjoy!
Nutrition Facts : Calories 627.3, Fat 44.7, SaturatedFat 25.1, Cholesterol 457.5, Sodium 366.5, Carbohydrate 8.9, Fiber 1.3, Sugar 1.6, Protein 35
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