Print This Recipe Written by Chacha on May 21st, 2016 in Lemon, Main Dish, Mushrooms, Olive oil, Onions, Pasta, Seafood, Shrimp, Uncategorized | No Comments

Servings: 6


  • 1 pound linguine
  • 2 tablespoons of table salt, for cooking the pasta

For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • The zest and juice of 1 lemon
  • 4 cloves garlic, smashed, peeled and minced,
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Crushed red pepper flakes, to taste
  • 3 tablespoons chopped fresh flat-leaf parsley

For the Sauce:

  • 2 tablespoons unsalted butter
  • ½ pound fresh baby bella or white mushrooms, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 4 cloves garlic, smashed, peeled and finely minced,
  • Freshly ground black pepper
  • Kosher salt
  • Crushed red pepper flakes
  • ½ cup good-quality white wine
  • ½ cup cream
  • The juice and zest of 1 lemon
  • ½ cup freshly grated Parmigiano Reggiano cheese, divided

Special equipment:

  • A food processor
  • A baking sheet
  • A deep large heavy-bottomed skillet
  • A large stockpot or Dutch oven


To cook the pasta: In the large stockpot or Dutch oven, bring 6 quarts water to a boil over high heat. Add the salt and pasta. Stir to make sure the pasta separates. When the water returns to a boil, cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Arrange shrimp in a single layer on the baking sheet.

Add the butter, lemon juice and zest, salt, red pepper, garlic and parsley to the bowl of a food processor. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp. Place the shrimp in the oven. Bake until opaque and the butter is hot and bubbly, about 10 minutes. Set aside.

To make the sauce: Melt butter in the skillet over medium-high heat. Add mushrooms and sauté gently until golden, about 10 minutes. Transfer to a plate and set aside.

Add the olive oil to the skillet. Add the onions, garlic, and red pepper flakes. Sauté until the onions are translucent, about 5 minutes.

Add the mushrooms along with any accumulated juices from the plate into the skillet; season well with salt and pepper. Stir in the cream and wine and simmer until the sauce is slightly thickened, about 3 minutes.

Add the shrimp along with their pan juices and toss well to coat everything evenly with the sauce. (Note: The sauce should be quite thick and homogenous.) Add the pasta and ¼ cup of the cheese. Toss well with the sauce until all ingredients are coated. Taste and season with salt and pepper, only if required. Add the lemon zest and juice. Toss to combine. Transfer the pasta to a large serving bowl. Sprinkle with remaining 1/4 cup cheese and serve immediately with a green salad on the side.

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