Sauteéd Shrimp w/Pasta Alfredo

• 3 cups penne or rotini, cooked al dente, drained well
• 1 pound medium shrimp, shelled and deveined
• 1 tablespoon lemon juice
• 8 ounces sliced fresh mushrooms
• Butter and/or oil for sautéing
• Val's Alfredo Sauce: 1/2 onion, chopped
• 1 clove garlic, crushed
• 2-1/2 ounces butter
• 5 ounces semi-dried tomatoes, chopped (optional) 
• 2 tablespoons capers with juice (optional)
• 1 cup white wine
• 8-3/4 ounces heavy cream (slightly more than 1 pint)
• 2 to 3 tablespoons grated Parmesan cheese
• Salt and pepper to taste
• Garnish: Chopped scallions, green parts only, or chopped fresh parsley

1. Dress the shrimp with lemon juice. Sauté the mushrooms in butter/oil in a large skillet for a few minutes; add shrimp and continue cooking a few minutes longer, stirring constantly, until shrimp are pink and mushrooms have browned. (Do not overcook the shrimp.) Remove from skillet and keep warm. Meanwhile, cook the pasta according to package directions.
2. Saute the onion and garlic in the 2-1/2 ounces butter in the same skillet. Add the tomatoes, capers and juice, wine and cream to the skillet; stir. Cook for 5 minutes, allowing the sauce to reduce.
3. Add the shrimp and mushrooms to the sauce; stir until heated. Add Parmesan cheese and mix well. Season with salt and pepper.
4. When the pasta is al dente; drain it and transfer to a serving bowl, add the sauce; toss and garnish as desired. 

Serves 6

 by Noncooks, Katie,Valderado and McClug

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Review from McClug, 9/21/05: I only had a half a pound of shrimp so I cut most ingredients in half but I used a whole clove of garlic, a full tablespoon of lemon juice and 3 tablespoons of Parmesan. I reconstituted and chopped 5 pieces of dried tomatoes, cooked 1-12 cups of penne and I used 1/2 cup each vermouth and heavy whipping cream.  I did add the capers and used about 2 tablespoons chopped parsley as a garnish. I followed the cooking directions exactly.

The choice of penne was just right for this recipe, al dente in 12 minutes.  I think the mushrooms, capers and tomatoes were essential for the blend of flavors in the sauce, which is exquisite. Maybe I didn't reduce the sauce long enough because it was not thick and creamy as expected in an Alfredo sauce, but rather thin. That didn't affect the finished dish, however, and it was delicious. I think this sauce would be just as great with scallops, salmon, fillets or chicken. A roux of flour and butter could be added to the sauce to thicken it if preferred, but I don't think it's necessary.

I give this recipe