It's been a couple weeks since we switched to Daylight Saving Time. I love this time of year. The weather has been unseasonably warm and fantastic. We've been coming home in the evening and immediately going outside to enjoy the warm temperatures and sunshine. The downside to doing this every night is that it makes getting dinner on the table that much tougher. Finding quick, great-tasting recipes, like this one, is going to be key in the coming months.
I selected this recipe from Joelen's blog, What's Cookin, Chicago as part of the Secret Recipe Club-style theme for this edition of the Recipe Swap. I knew I hit the jackpot when I received Joelen's blog. The hardest part would be deciding what to make - her blog is amazing and full of pretty much anything you can think of. I selected this pasta dish as something quick and different than our normal pasta with tomato sauce.
Pasta is a guaranteed win with Caitlin. Lately she has been slowly expanding her palate to try new things. I tried to sneak the shrimp past her by using the small salad shrimp - anything tiny or "baby" is usually a hit. Not so much this time. She did love the pasta, but left the shrimp. Aaron and I both loved the creamy garlicky taste with the mushrooms and pasta. I cut a few calories by omitting the butter in the final step and the flavor wasn't lacking in the least. The sauce didn't thicken as much as I expected, but that's easy enough to fix next time with a little flour. This is also a great recipe that can be easily adapted into similar variations by using different pastas or throwing in some vegetables - maybe asparagus, spinach, bell peppers or broccoli?
Source: What's Cookin, Chicago?
- 1 (8 ounce) package dry spaghetti
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion, minced
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup butter
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1/4 (2 ounces) package cream cheese
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon dried basil
- 1/3 cup freshly grated Parmesan cheese + more for serving/garnish
- 1/2 pound cooked shrimp (we used salad shrimp in hopes that my daughter would eat it...didn't work)
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic, onions and mushrooms; cook until tender and caramelized.
In the same pan, add the white wine and chicken broth, scraping bits off the bottom of the pan. Stir in the cream cheese, breaking it up with a spoon as it melts and add cream. Stir in the parsley, basil, Parmesan, the remaining butter and raw shrimp. Simmer for 5-7 minutes until slightly thickened and shrimp cooks until pink.
Toss in spaghetti into the pan to combine with shrimp and sauce. Serve hot with extra Parmesan cheese and minced parsley for garnish.