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Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce

Ingredients

  • Salt
  • 2 tablespoons light olive oil
  • 10 large shiitake mushroom caps, cut into thin strips
  • 1 large tomato, cut into small dice
  • 2 yellow bell peppers, cut into thin strips
  • 1 ½ teaspoons minced garlic
  • 20 ounces pappardelle or large bow-tie pasta
  • 1 ½ pounds rock shrimp (or other small shrimp), peeled and deveined
  • ½ cup white wine
  • ¼ cup fish stock or bottled clam broth
  • ¼ cup chicken stock
  • 1 ½ cups heavy cream
  • 2 large pinches saffron
  • Freshly ground black pepper
  • 2 tablespoons butter (optional)
  • 3 tablespoons chopped chives (cut into 1/2 inch lengths)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      752 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 82 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 39 grams protein; 264 milligrams cholesterol; 646 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
  2. Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
  3. Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
  4. While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
  5. Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
  6. Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.

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