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Bayou Mushrooms and Shrimp Pasta
The classic combination of mixed Ontario Mushrooms, shrimp and pasta in a delicate lower fat sauce will become a new family favourite. |
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Preparation Time: Cooking Time: |
15 minutes 20 minutes Serves 4 to 6
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4 cups (1 L) 1 tbsp (15 mL) 1 lb (500 g) 3 1 1 tsp (5 mL) 1/4 tsp (1 mL) 3 tbsp (45 mL) 2 cups (500 mL) 1/2 cup (125 mL) 1 lb (500 g) 1/2 cup (125 mL) 2 tsp (10 mL) 2 tbsp (25 mL) |
farfalle or rigatoni pasta vegetable oil mixed Ontario Mushrooms, sliced (crimini, shiitake and/or white button) cloves garlic, minced large Ontario onion, finely chopped each dried thyme leaves and salt pepper all-purpose flour 2% milk sodium-reduced chicken stock large frozen shrimp, thawed, peeled and deveined freshly grated Parmigiano-Reggiano cheese, divided hot pepper sauce (or to taste) finely chopped fresh Italian parsley |
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In large pot of boiling salted water, cook pasta according to package directions; drain and set aside. In same pot, heat oil over medium-high heat; cook mushrooms, garlic, onion, thyme leaves, salt and pepper; stirring occasionally, for about 5 minutes or until mushrooms have browned. Whisk flour into milk and gradually stir into pot along with chicken stock; bring to simmer. Add shrimp; cook for 2 minutes. Stir in drained pasta, 1/3 cup (75 mL) of the cheese and hot pepper sauce; cook, stirring gently, until thickened and shrimp are cooked. Taste and adjust seasonings with more hot pepper sauce, salt and pepper if desired. Stir in parsley; sprinkle with remaining cheese.
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Nutritional Information: 1 Serving (when recipe serves 6): |
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PROTEIN: FAT: CARBOHYDRATE: CALORIES: SOURCE OF FIBRE |
30 grams 9 grams 45 grams 385 |