This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!
It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shrimp Pasta with Shitake Mushroom. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shrimp Pasta with Shitake Mushroom as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!
If you are looking for an easy yummy snack you should try this Shrimp Pasta with Shitake Mushroom recipe. This Shrimp Pasta with Shitake Mushroom make for a tasty summer dinner that you can make it easy. The Shrimp Pasta with Shitake Mushroom recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Shrimp Pasta with Shitake Mushroom recipe.
Shrimp Pasta with Shitake Mushroom.
Before preparing the dish, we have done some research on how to cook Shrimp Pasta with Shitake Mushroom easily with perfect taste. You can have Shrimp Pasta with Shitake Mushroom using 10 ingredients and 8 steps. Here is how you cook it.
Yummy Shrimp Pasta with Shitake Mushroom Recipe Ingredients
- You need 6-8 pieces of Shrimp.
- Prepare 5-6 pieces of Dried Shitake Mushroom.
- It's 120 grams of Spaghetti Noodles.
- You need 1 of bulb Garlic.
- It's 1 tablespoon of Brown Sugar.
- Prepare 5-7 pieces of Basil Leaves.
- You need of Parmesan Cheese.
- You need of Olive Oil.
- You need of Rock Salt.
- It's of Black Pepper.
How to make Shrimp Pasta with Shitake Mushroom from scracth
- PREPARE THE INGREDIENTS: Soak the shitake mushrooms in room temperature water. After the mushrooms expand (meaning it's already hydrated), pat it dry with a towel, cut off the stem and slice it around 1/4-in. thick. ©homebasedchef.
- Peel and de-vein the shrimp. Then make small incisions at the shrimp's back and abdomen and then stretch the shrimp a little bit. Set the shrimp heads aside (to be used later)..
- Chop the garlic. Grind the pepper and the rock salt together using mortar and pestle.. We like to use freshly ground pepper because we feel that it has stronger flavor than the ready-made ones that you can buy in the grocery stores..
- COOKING INSTRUCTIONS: Make a shrimp stock by boiling the shrimp head that we set aside earlier with some salt and oil for a few minutes. Then take out the shrimp heads and scoop out the foam..
- Cook the spaghetti noodles according to package instructions but using the shrimp stock that we made instead of plain water. This will give the noodles some ocean flavor..
- Heat the oil in the pan in medium heat. Stir fry the garlic. Add in the mushrooms and cook for 1-2 minutes. Add in the shrimp and cook until it turns orange..
- Season with a little bit of salt and pepper and stir. Mix in the noodles, brown sugar, torn basil leaves, and parmesan cheese. Add more salt and pepper according to taste..
- Place in a serving plate. Sprinkle with more parmesan cheese, if you like!.