Ingredients
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1 lb penne pasta
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1/4 cup olive oil
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3/4 lb shrimp, peeled and deveined
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10 ounces mushrooms
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3 garlic cloves
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1/4 cup white wine
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8 ounces lump crabmeat
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3/4 cup heavy cream
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2 teaspoons lemon zest
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1 tablespoon lemon juice
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2 teaspoons rosemary
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3 tablespoons unsalted butter
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salt, pepper, and parmesan cheese to taste
Instructions
- Slice the mushrooms. Mince the garlic.
- Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
- Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
- Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
- Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
- Serve immediately garnished with parmesan cheese.