Shrimp and Wild Mushroom Alfredo
I love shrimp! Now days with the talk of Asian shrimp not being clean I only use Argentinian shrimp or local west coast shrimp in season. Costco sells a HUGE jar or dried wild mushrooms. I keep a jar in the pantry for stews and pastas, they’re delish! Here is my recipe for Alfredo, simple, quick and oooh so fattening! Haha! Enjoy!
For 2 servings
1/2 lbs Frozen large shrimp whole or bite sized pieces
1/2 c dried wild mushrooms (reconstituted in warm water for 20 mins), or 3/4 c fresh sliced mushrooms. Reserve liquid if needed to loosen the pasta
3 cloves garlic crushed
2 T olive oil (I used Mushroom Sage flavoured oil to intensify the mushrooms)
1/2 stick butter..here comes the fattening part!
1/2 c heavy cream
1 anchovy chopped finely (optional, but brings out the shrimp flavour)
1/2 c mozzarella shredded
1/4 c Parmesan
1 tsp sugar
Pepper to taste no need for salt due to the cheeses
Chopped fresh parsley and Oregano
Pour 1 tablespoon olive oil into sauté pan med high heat. Add crushed garlic and let it infuse the olive oil for a minute or two. Add mushrooms (make sure to squeeze out access water). Sauté for about 4-5 mins and then add the shrimp. Toss together for about 1-2 mins ( don’t overcook the shrimp!).
Reserve Mushroom mixture on the side. In the same pan add butter and remaining olive oil on low heat. Once melted add the cream and whisk until combined. Add anchovy, if using. Add sugar, believe me it makes the dish!
Add combined cheeses and stir constantly until melted. Top with herbs and serve on fettuccine, or gluten free pasta. Serve immediately with a nice spring lettuce salad.