Shrimp and Chanterelles in White Wine Cream Sauce

"This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner!"
 
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Ready In:
40mins
Ingredients:
11
Serves:
6

ingredients

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directions

  • Toss the shrimp with lemon juice.
  • Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
  • Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
  • Season with salt and pepper.
  • Add the onions and cook another 2 minutes.
  • Remove shrimp, mushroom and onion mixture from pan and save on a plate.
  • Deglaze the saute pan with the wine, allowing it to come to a boil.
  • Reduce the wine by half.
  • Add 1/2 of the cream stir, reducing the heat to medium.
  • Beat the egg yolks with the remaining cream.
  • Add a little of the hot cream/wine mixture to the yolks to temper them.
  • Beat well and then add the eg mixture to the sauce.
  • Correct the seasonings.
  • Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
  • Garnish with a lemon slice and serve.
  • Enjoy!

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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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