I know it has been a while since I last posted on my blog. I have been very busy with editing my cookbook amongst other things. Because my next door neighbor wants a copy of my recipe, I’m back. I have also made the decision to start recording video’s of my recipes. Please check them out on my Facebook page, Food and Wine Blogger.
Ok, here is my version of Mushroom Stroganoff with Spicy Shrimp:
Butter, Heavy cream
Black pepper, Worcestershire sauce, flat leaf parsley, dried basil, oregano, rosemary
Shrimp marinated in cayenne pepper, red pepper flake, and rosemary
Bring a pot of water to a boil and cook spaghetti according to package directions. For the sauce, melt a generous portion of salted butter in dutch oven or covered sauté pan. Once melted, add minced garlic, cremini mushrooms, and dry spices. Add the Worcestershire sauce and heavy cream last. Bring sauce up to a boil, then lower to a simmer for 20 minutes, allowing the liquid to cook out of the mushrooms. Stir in flat leaf parsley once the sauce has cooked down and been removed from the heat. Allow the sauce to sit and thicken while sautéing shrimp in a separate pan. Once the pasta has been cooked to desired doneness, strain and add to dutch oven with shrimp. Toss together and plate family style in a large bowl. Garnish with remaining flat leaf parsley, and serve immediately.
If you plan on pairing this dish with wine, we did a nice funky Italian red from Versi Vino. They are based in Pennsauken, NJ.
I did not record this recipe via video, so if anyone has any questions, please just email me at firstname.lastname@example.org.