An unforgettable dish enjoyed in Rome and recreated at home by Suzette Martinez Standring.
- 1 ounce dried porcini mushrooms
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 pound fresh shrimp (peeled and left whole if small, or cut bite-size if larger)
- Salt and pepper, to taste
- A few sprigs fresh parsley, minced
- 1 pound fresh tagliatelle, spaghetti, or linguine
Put the porcini in a heatproof bowl and cover with a cup or two of boiling water. Let steep for about 30 minutes, or until soft. When rehydrated, drain the mushrooms and set aside. (Save the mushroom water to flavor soup or another future dish.)
Put a big pot of salted water on to boil.
Heat butter and olive oil over medium heat in a large skillet. Saute the rehydrated mushrooms and garlic. Then raise heat to medium high and add fresh shrimp and cook until pink. Add salt and pepper to taste.
Boil the fresh pasta according to directions. When the pasta is al dente, draw off about 1/2 cup of the cooking water and set aside while you drain the pasta. Add the pasta to the skillet and stir into the shrimp and mushrooms, adding a tablespoon or two of the pasta-boiling water to help coat the noodles. Add more as needed, sprinkle with parsley and serve.
Serves 5 – 6