I’m a huge fan of pasta, but my husband isn’t, so I’m always trying to devise new recipes that will bring him over to the carb side. This flavorful meal seems to have done the trick.
As usual, I don’t measure ingredients, but rather eyeball everything, which isn’t very helpful when trying to instruct another person how to replicate the recipe, but unlike baking, this is not an exact science. My instructions are for two people, using about 20 medium shrimp.
First, preheat your oven to 350 degrees and place a pot of water on to boil the pasta. In a bowl, melt some butter (I use about a half tablespoon), then mix with about 2-3 tablespoons Dijon mustard. On a plate, mix breadcrumbs (I prefer Panko style) with some Old Bay, garlic salt, and shaker Parmesan cheese. Dredge the shrimp in the Dijon mixture, then the breadcrumbs, then place on a baking sheet sprayed with PAM. (TIP – I use my right hand to put the shrimp in the Dijon mixture and then lay the shrimp on the bread crumbs. I use my left hand to scoop breadcrumbs over the shrimp until covered and to transfer to the baking sheet. This keeps you from getting your hands too clumped up to work with – only one hand is ‘wet’ and it doesn’t get covered in breadcrumbs.) Bake shrimp at 350 degrees for 25-30 minutes.
While the shrimp are baking, clean and slice mushrooms, shallots and garlic. Because 1) I love garlic, and 2) every way you prepare garlic produces a different flavor, I thin slice about 5 cloves and and skin another 5 for crushing in a garlic press. Wash 2 lemons, thin slicing at least half of one to add to the dish, saving the rest for juice.
Place pasta in the boiling water to cook. Put about one tablespoon of olive oil and 1/2 tablespoon of butter in a large frying pan and melt over medium heat. Add sliced garlic and shallots and crushed garlic, sauteing for 1-2 minutes. Add mushrooms and another 1/2 tablespoon of butter, stir, and saute for minute. Add lemon juice and sliced lemons, stir, and saute for another 1-2 minutes, until mushrooms look cooked. Add a small ladle (2-3 tablespoons) of the pasta water. At this point I would usually add spinach, but since I made this impromptu this time, I used a jar of artichoke hearts instead. By the time the spinach (or artichoke hearts) are sufficiently wilted, the pasta should be done cooking. Test, then add to sauteed mixture in pan. (HINT – If you go light when you add the pasta water, you can add the pasta straight from the pot without straining and the flavor doesn’t get too diluted – one less dish to wash!). Dish out portions, add shrimp from the oven, and sprinkle with freshly grated Parmesan. Voila!
(Everyone cooks at their own pace. This recipe takes me between 35-40 minutes from start to finish.)