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    You are in: Home / Recipes / Creamy Seafood and Mushroom Pasta Recipe
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    Creamy Seafood and Mushroom Pasta

    Creamy Seafood and Mushroom Pasta. Photo by Lori Mama

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    loof's Note:

    This recipe came from the "Sunday Night Football Cookbook", published in 2008. The book contains recipes from players, coaches, and restaurants in cities around the NFL. This was posted by Roy Williams, a wide receiver who at the time played for the Lions but now plays for the Cowboys.

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    Units: US | Metric


    1. 1
      Slice the mushrooms. Mince the garlic.
    2. 2
      Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
    3. 3
      Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
    4. 4
      Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
    5. 5
      Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
    6. 6
      Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
    7. 7
      Serve immediately garnished with parmesan cheese.

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    Ratings & Reviews:

    • on August 09, 2013


      My friend and I made this for our hubby's. I do not eat seafood (allergic), so I'm basing this on their over all opinion. We did make a couple of changes tho. Neither of us had penne pasta, so we had to use wide egg noodles. (My GF & I think it would look really neat to use small pasta shells for this). The recipe doesn't specify the rosemary (fresh, dried, chopped). Also, I only had the shaker can of Parm cheese (recipe doesn't specify amount of fresh shaved, or canned grated) which is what was used. All in all, they did enjoy this dish. Thank you for posting. (Made for ZWT9)

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    • on August 09, 2013


      This was an elegant recipe, but so very easy. I served it to company along with a salad. I used fresh rosemary from my garden, about 4 tsp. The pasta is best consumed the day it is made as the leftovers I sampled this morning were a little dry. Thanks, Loof! Made for ZWT9.

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    • on August 07, 2013


      We loved this! I did change a few things though. Instead of penne, that pasta is too thick for me, so I used wide egg noodles. Also, I used seafood stock instead of pasta water, just to bump it up a bit. Thanks for sharing a real winner! Made for ZWT9

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    Read All Reviews (8)


    Nutritional Facts for Creamy Seafood and Mushroom Pasta

    Serving Size: 1 (417 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 912.1
    Calories from Fat 385
    Total Fat 42.8 g
    Saturated Fat 18.1 g
    Cholesterol 234.2 mg
    Sodium 722.2 mg
    Total Carbohydrate 96.8 g
    Dietary Fiber 13.4 g
    Sugars 1.7 g
    Protein 36.1 g

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