Continuing on my quest of shrimp recipes, I bookmarked this recipe ages ago and completely forgot about it until recently. This recipe is easy and full of flavour! Skip step 2 if making this without shrimp.
Recipe adapted from: https://thewoksoflife.com/2014/08/soy-sauce-butter-pasta-shrimp-shiitakes/
Servings: 2
Ingredients:
- 300g (10 oz.) dried pasta of your choice
- olive oil
- 250g (8 oz.) shrimp, peeled, deveined, and thoroughly pat dry
- 2 cloves garlic, minced
- 2 shallots, minced (or onions)
- 250g (8 oz.) mushrooms (white or shiitake works well), thinly sliced
- 1/2 cup white wine
- 3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version)
- 3 tablespoons butter
- 1/4 cup chopped parsley
- 1/3 cup grated Parmesan cheese
- Salt and pepper
Directions:
- Bring a pot of water to a boil for your pasta. Cook pasta until ready. Reserve a cup of pasta water.
- Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.
- Reduce heat to medium and add the garlic and onion/shallots. Sautée until beginning to caramelize, about 2 minutes.
- Add the sliced mushrooms to the pan and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.
- Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated.
- Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted.
- Add the shrimp, parsley, and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed. Salt and pepper to taste. Serve.
Notes:
- If making this without shrimp, skip step 2. You can change it for any protein you like.
Abby Approved 