Creamy Seafood and Mushroom Pasta

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb penne pasta
• ¼ cup olive oil
• ¾ lb shrimp , peeled and deveined
• 10 ounces mushrooms
• 3 garlic cloves
• ¼ cup white wine
• 8 ounces lump crabmeat
• ¾ cup heavy cream
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons rosemary
• 3 tablespoons unsalted butter
• salt , pepper, and parmesan cheese to taste

Directions:

1. Slice the mushrooms. Mince the garlic.
2. Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
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. 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. 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. 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. Serve immediately garnished with parmesan cheese.

Reviews

[Lori Mama]

Loved the ease of preparation. I was a bit apprehensive about the amount of rosemary, since it is quite a strong herb, but in the end worked just right. I also had to resort to canned crab, as our store does not carry lump crab. Made for Photo Tag game. :)