Best Penne With Shrimp And Mushrooms On The Lighter Side Recipes

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

PENNE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

PENNE WITH SHRIMP AND MUSHROOMS - ON THE LIGHTER SIDE

Steps:

• In a large nonstick skillet, melt the margarine.
• Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turn pink and the mushrooms have released their liquid, 6 - 8 minutes.
• Stir in the parsley, lemon juice, and pepper.
• Serve the penne, topped with the shrimp mixture.

PENNE WITH SHRIMP AND MUSHROOMS

Steps:

• Place dried mushrooms in medium bowl; ass 2 1/2 cups hot water. Soak until tender, about 35 minutes. Lift out mushrooms, squeezing liquid back into bowl; reserve liquid. Cut any large mushroom in half.
• Heat 1/4 cup oil in a large skillet over high heat. Add shrimp; sprinkle with salt, pepper, and 1 tbsp rosemary. Saute until just opaque in center, about 3 minutes. Transfer shrimp to bowl.
• Add 1/4 cup oil to same skillet; reduce heat to medium high. Add mushrooms, baby bella mushrooms, garlic, and 1 tablespoons rosemary. Sprinkle with salt and pepper. Saute until mushrooms are browned, about 8 minutes. Add wine and cook for 1 minutes, scraping up browned bits. Add cream and 1 cup mushroom soaking liquid, leaving any sediment in bowl. Boil until sauce thickens enough to coat the back of a spoon.
• Meanwhile, cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to same pot.
• Add mushroom sauce, parsley, and shrimp to pasta in pot. Toss over medium high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta is dry.
• Season with salt and pepper and transfer to large pasta bowl.