Shrimp Pasta with Shitake Mushroom
Shrimp Pasta with Shitake Mushroom

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, shrimp pasta with shitake mushroom. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

With the shrimp and the earthy shiitake mushrooms, the flavors of the soy sauce butter are heightened even more. You can probably make this for dinner tonight…all the ingredients are really simple and readily available. If you can't find shiitake mushrooms at the grocery store, any mushroom will work.

Shrimp Pasta with Shitake Mushroom is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Shrimp Pasta with Shitake Mushroom is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have shrimp pasta with shitake mushroom using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Shrimp Pasta with Shitake Mushroom:
  1. Make ready 6-8 pieces Shrimp
  2. Take 5-6 pieces Dried Shitake Mushroom
  3. Get 120 grams Spaghetti Noodles
  4. Make ready 1 bulb Garlic
  5. Make ready 1 tablespoon Brown Sugar
  6. Prepare 5-7 pieces Basil Leaves
  7. Prepare Parmesan Cheese
  8. Get Olive Oil
  9. Prepare Rock Salt
  10. Take Black Pepper

The shitake mushrooms tasted awesome in it. Bring a large pot of lightly salted water to a boil. Season the shrimp with salt and pepper and add them to the skillet. This shrimp and shitake rice bowl is an easy to make weeknight meal that contains healthy vegetables such as mushrooms, peas and bell peppers.

Instructions to make Shrimp Pasta with Shitake Mushroom:
  1. 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
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place in a serving plate. Sprinkle with more parmesan cheese, if you like!

If you can't find fresh shiitake mushrooms, button mushrooms are a fine substitute. Sustainable Choice: Look for Pacific white shrimp that have been farmed in fully recirculating systems or inland ponds. Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley. Add another tablespoon of olive oil to the same, now empty, skillet. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.

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