I was hungry for pasta but had only shrimps and mushrooms at home, and did not want to face the cold to go buy more food. This recipe is what I came up with after I opened a bottle of red wine and surfed the net. It was delicious and more simple than I thought to cook. It can also easily be modified depending on what you had at home; might I suggest a shrimps, leeks and white wine sauce. My final recommendation is that when you choose wine for cooking, don't choose a wine you wouldn't drink or it will ruin your dish.
Ingredients
1 tbsp olive oil
1 container (227g) mushrooms, sliced
3 cloves of garlic, minced
1/2 medium onion, minced
1/2 tsp (2.5 mL) black pepper
1-2 pinch of ground chili peppers
1 pinch of salt
1 pinch of granulated sugar
1/3 cup (80 mL) red wine
1/2 cup (120 mL) chicken broth
10-12 medium shrimps, raw, peeled
1/4-1/2 cup (60-120 mL) milk or cream
Enough pasta for 2 people
1 tbsp olive oil
1 container (227g) mushrooms, sliced
3 cloves of garlic, minced
1/2 medium onion, minced
1/2 tsp (2.5 mL) black pepper
1-2 pinch of ground chili peppers
1 pinch of salt
1 pinch of granulated sugar
1/3 cup (80 mL) red wine
1/2 cup (120 mL) chicken broth
10-12 medium shrimps, raw, peeled
1/4-1/2 cup (60-120 mL) milk or cream
Enough pasta for 2 people
Method
1. In a medium to large skillet, heat oil on medium heat. Add the mushrooms, onion, garlic as well as all the spices. Cook for 8-10 minutes or until onions are translucent.
2. Add the sugar and mix.
3. Add the wine. Raise the heat and bring to a gentle boil. Reduce wine for 4-6 minutes.
4. Once the wine has reduced by half, add the chicken broth. Let reduce for 5 minutes.
5. While the liquid reduces, in a medium pot, boil water for the pasta. Once boiling, add enough pasta for two and follow the cooking instructions on the box. Drain and keep warm until the sauce is ready.
6. Back to our sauce, reduce the heat to medium and place the shrimps on the sauce. As one side of the shrimp is cooked, flip them.
7. Once the shrimps are cooked, remove from heat, and add the milk (or cream) and the drained pasta. Mix well.
8. Plate and enjoy! I garnished mine with grated parmesan.
1. In a medium to large skillet, heat oil on medium heat. Add the mushrooms, onion, garlic as well as all the spices. Cook for 8-10 minutes or until onions are translucent.
2. Add the sugar and mix.
3. Add the wine. Raise the heat and bring to a gentle boil. Reduce wine for 4-6 minutes.
4. Once the wine has reduced by half, add the chicken broth. Let reduce for 5 minutes.
5. While the liquid reduces, in a medium pot, boil water for the pasta. Once boiling, add enough pasta for two and follow the cooking instructions on the box. Drain and keep warm until the sauce is ready.
6. Back to our sauce, reduce the heat to medium and place the shrimps on the sauce. As one side of the shrimp is cooked, flip them.
7. Once the shrimps are cooked, remove from heat, and add the milk (or cream) and the drained pasta. Mix well.
8. Plate and enjoy! I garnished mine with grated parmesan.
Serves 2.
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