"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Thursday, January 7, 2016

Recipes–Pasta With Peas, Shrimp, And Mushrooms


Pasta with peas was a staple for meatless Fridays in our Italian Catholic household, and it has been a staple in my kitchen since my childhood.  I have modified it, of course, and this recipe is the latest incarnation.  The combination of peas, shrimp, dried Portobello mushrooms, and sherry are a perfect blend.  Marinating the shrimp in Bay Spice adds a particular and unique flavor. The best yet!


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Pasta with Shrimp, Peas, and Portobello Mushrooms
* 6 lg. shrimp unpeeled
* 1 can low-salt peas
* 1/2 small package dried Portobello mushrooms, rehydrated
* 4 lg. cloves garlic, chopped
* 1/2 cup Amontillado sherry
* 5 shakes hot pepper flakes
* 1 lg. Tbsp. Bay Spice
* 3 Tbsp. olive oil
* 1/2 cup grated Parmesan cheese
* 1/2 lb. spaghetti (or other pasta)
- Marinate the shrimp in Bay Spice, 1 Tbsp. olive oil for approx. 4 hrs.

- Sautee the shrimp over medium heat until done

- Peel and chop into 1” pieces

- Sautee the garlic in the olive oil for approx. 5-8 min.

- Add the peas, rehydrated mushrooms, cook for 5-8 min.

- Add the sherry, 1/4 cup mushroom liquid; 1/4 cup pea water, stir

- Cook over low heat for approx. 20 min. until liquid has reduced by half

- Boil the pasta

- Plate the pasta and spoon the sauce over each dish

- Add the grated Parmesan and 5 grindings black pepper to each dish

- Serve



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