This was going to be a mushroom linguine but as it was Valentine’s Day, I decided to splurge and add some large Black Tiger shrimp to the dish.
Mushroom (and Shrimp)** Linguine – 4 servings
340 g linguine
2 tbsp (30 mL) butter
2-6 cloves garlic, minced
2 pkgs (454 g) white button mushrooms, sliced
1 tsp (5 mL) chopped fresh thyme or 1/2 tsp dried thyme
1 cup (250 mL) grated Parmesan cheese
1/3 cup (75 mL) whipping cream 35%
2 tsp (10 mL) grated lemon zest
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) ground black pepper
2 tbsp (30 mL) chopped fresh parsley or 2 tsp dried parsley
** Peel and devein 1 pound of shrimp
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; saute garlic until fragrant, about 1 minute. Add (shrimp,) mushrooms and thyme; saute until the mushrooms are softened, about 3 minutes (and the shrimp are red).
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and black pepper; cook, stirring, until sauce is slightly thickened, about 1 minute.
Stir in parsley if using fresh. If using dried, reserve 1/2 tsp for garnish.
Serve with more grated Parmesan cheese on top if you’d like as well as the dried parsley.
Dessert was a white chocolate panna cotta with a raspberry coulis.
For the coulis, I combined 1/2 cup of raspberries with 1 tbsp of coarse sugar and 1 tbsp of lemon juice, pureed it and then strained out the seeds. A fast and elegant presentation.