|CONCHIGLIONI WITH SAUTEED SHRIMPS AND MUSHROOMS|
|Conchiglioni - a variety of pasta shaped like a conch shell.|
I like the mushrooms and sauce being cupped inside the pasta with the shrimps peeking out.
|pan roasting the mushroom brings back|
its earthy flavor.
1 can button mushrooms (sliced)
1 white onion (finely chopped)
250 ml all purpose cream
1 cup milk
500 g Conchiglioni
2 Tablespoons corn oil
grated cheddar cheese
salt and pepper
Cook the pasta in boiling salted water until al-dente and set aside.
|sauté mushrooms, shrimps, garlic|
and onion together
Preheat a sauce pan and put few drops of oil, pan roast the mushrooms until they turn brown and some are slightly blistered, add the shrimps until they turn orange. Add chopped garlic and onions, add a little oil and sauté together for a few minutes. Add the cream and milk stirring occasionally until it reduces a little bit like a thin cream consistency, season with salt and pepper, add the pasta and mix them slowly taking care not to break the conchiglioni. Continue cooking over a low fire until the pasta has absorbed the sauce and its flavor. Add cheese and serve.