CREAMY SHRIMP AND VEGETABLE FARFALLE

Creamy Shrimp and Vegetable Farfalle image

Provided by Ronna Farley

Categories Seafood

Time 40m

Number Of Ingredients 15

12 oz farfalle noodles
2 Tbsp olive oil
8 oz sliced white mushrooms
1/2 c frozen corn niblets, thawed
1/2 c sliced celery
1/2 c diced red pepper
1 large shallot, diced
1 garlic clove, minced
8 oz frozen 26-30 count peeled raw shrimp, thawed
1/4 c cornstarch
1/2 c chicken stock
1 1/2 c heavy cream
1 tsp seafood seasoning
1 tsp dried basil leaves
1/2 c freshly grated parmesan cheese

Steps:

1. Cook farfalle noodles according to package directions. Rinse, drain, cover and keep warm.
2. Heat remaining olive oil in a 10-inch non-stick skillet over medium heat. Add mushrooms, corn, celery, red pepper, shallot and garlic. Cook and stir for 2 minutes.
3. Add shrimp. Cook and stir until shrimp is almost fully cooked.
4. In a small bowl, whisk cornstarch into chicken stock; stir into shrimp mixture along with the cream, seafood seasoning and basil leaves. Cook and stir over medium heat until mixture is hot and thickened. Remove from heat.
5. Place farfalle noodles onto serving plates. Generously top with sauce. Sprinkle with Parmesan cheese.