Truffle Mushroom Shrimp Pasta
Ingredients
Scale
- 500g spaghetti noodles , cooked according to package direction
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 400g fresh shiitake mushroom, sliced
- 500g shrimp, shelled and deveined
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 can condensed cream of mushroom soup
- 1 cup water
- 1 cup heavy cream (or all-purpose cream)
- 1 chicken cube
- 1 – 2 tbsp Truffle oil
- grated parmesan cheese
- salt and pepper to taste
Instructions
- Heat olive oil in a pot and sauté half of the garlic until fragrant.
- Add sliced shiitake mushrooms and cook for 2-3 minutes. Season with about ¼ tsp salt. remove from pan and set aside.
- In the same pan, add 1 tbsp olive oil and cook shrimp until pink, remove from pan and set aside.
- In the same pan, melt butter. Add flour and stir to form a roux. Add water and whisk until free of lumps.
- Pour in condensed cream of mushroom soup and heavy cream. Add the chicken cube, shrimp, and shiitake mushroom. Set aside a few pieces to top your pasta for serving.
- Stir and simmer for 1-2 minutes.
- Season with salt and pepper. Turn off heat, add truffle oil and give it a quick stir.
- Scoop over pasta on a plate and sprinkle with grated parmesan cheese on top. Top with the shrimp and mushroom you set aside.