Creamy Shrimp & Mushroom Pasta

Creamy Shrimp & Mushroom Pasta Is Comfort Redefined

Creamy Shrimp & Mushroom Pasta combines the creaminess of the cashews and freshness of the rosemary to cook a voluptuous plate of pasta to be savored alone.

Ingredients :-

• 3 cups fettuccine or linguine
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 pound large shrimp (18 – 20 count), peeled and deveined
• ½ tsp crushed red pepper
• ½ tsp finely chopped fresh rosemary
• ½ cup whole milk
• 3 tbsp grated Parmesan cheese
• 3 cloves garlic, minced
• 1 cup thinly sliced fresh button mushrooms
• ½ cup cashews
• 1 cup vegetable broth

Method :-

• Bring a saucepan of water to boil. Add fettuccine or linguine and cook according to package directions. Drain and set aside.
• Blend broth and cashews in a blender until smooth. Pour through a fine-mesh strainer into a bowl. Ensure that you discard any solids.
• Heat oil in a non-stick frying pan over medium flame. Add mushrooms, garlic and rosemary and cook until the mushrooms are tender and the garlic is fragrant for about 3 minutes. Add the cashew mixture, milk and soy sauce. Bring it to a boil over medium heat and then reduce heat to low and simmer until the sauce has thickened for about 5 minutes. Add shrimp and cook for 5 minutes. Add the pasta and cook until completely coated in the sauce for another 1 minute. Garnish with Parmesan and crushed red pepper before serving hot.

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