Recipe by loof
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.
Top Review by oboeeee_11376221
Totally fabulous and easy! I used Coconut Milk instead of heavy cream and dried mushrooms soaked in Vermouth along with a little cilantro and tarragon. Mixed shrimp and scallops for the seafood entry!
- 453.59 g penne pasta
- 59.14 ml olive oil
- 340.19 g shrimp, peeled and deveined
- 283.49 g mushrooms
- 3 garlic cloves
- 59.14 ml white wine
- 226.79 g lump crabmeat
- 177.44 ml heavy cream
- 9.85 ml lemon zest
- 14.79 ml lemon juice
- 9.85 ml rosemary
- 44.37 ml unsalted butter
- salt, pepper, and parmesan cheese to taste
Directions See How It's Made
- Slice the mushrooms. Mince the garlic.
- Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serve immediately garnished with parmesan cheese.