Shrimp, Sauteed With Wild Mushrooms

By arthurlemay

Ingredients

• 1 pound jumbo shrimp, peeled and deveined
• 1 cup King Arthur flour, as required
• 1/3 cup olive oil
• 1 Spanish onion, julienned
• 4 ounces shiitake mushrooms, sliced
• 4 ounces carmine mushrooms, sliced
• 4 ounces sun-dried tomatoes, reconstituted in hot water
• 1 tablespoon garlic, minced
• 1 sprig rosemary, chopped
• 1 sprig thyme, chopped
• 1 sprig sage, chopped
• 1 cup sherry
• 1 1/2 cups heavy cream
• salt and pepper to taste
• 1/2 pound spinach, washed
• 1 pound pasta (your choice)
• 1/4 cup Romano cheese, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Dredge the shrimp in the flour.

Heat the olive oil in a large, heavy skillet over medium heat. add the shrimp and saute until golden brown on all sides. Remove shrimp and set aside.

Using the same pan (and oil) saute the onion and all three types of mushrooms until the onions are translucent.
add the sun-dried tomatoes, garlic, rosemary, thyme and sage. Saute for 1 minute, then deglaze the pan with the sherry. Let simmer until the liquid is reduced by half. Add the heavy cream and saute until the liquid is again reduced by half. Season with salt and pepper to taste.

Just before serving, add the spinach and then add the mixture to the cooked pasta. Toss to mix.

Place the shrimp on top of the pasta and garnish generously with the grated Romano cheese.

Serve immediately with Italian bread.