Shrimp and Mushroom Pasta with Spicy Cream Sauce

Ingredients:

• 16 ounce box Cavatappi pasta
• 4 tablespoons unsalted butter, divided
• 8 ounces Cremini mushrooms, sliced
• 3 shallots, peeled and sliced
• 4 cloves garlic, minced
• 1 teaspoon crushed red peppers
• 1 cup heavy cream
• 1 pound jumbo shrimp, cooked
• 1/4 cup Parmesan cheese, shredded

Preparation:

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 11 minutes. Reserve 2/3 cup of the pasta water. Drain.

Meanwhile, heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add mushrooms and shallots; cook and stir until tender. Using a slotted spoon transfer mushrooms and shallots to a plate.

In the same skillet, melt the remaining 2 tablespoons of unsalted butter with the minced garlic and crushed red peppers, heat 1 minute, until fragrant.

Stir in the heavy cream. Simmer for 5 minutes. Mix in reserved pasta water until sauce is smooth.

Stir in cooked shrimp and mushrooms; heat sauce through.

Toss pasta with shrimp and mushroom sauce

Serve topped with Parmesan cheese.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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