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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes