Name: Shrimp Marsala Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb shrimp (medium-large); 2-4 tablespoons Wondra flour (all-purpose works too); 1/2 teaspoon coarse kosher salt; 1/8 teaspoon ground black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 6 ounces mushrooms (baby bella or cremini), sliced; 1/4 cup shallots, minced; 2 cloves garlic, minced; 3/4 cup dry marsala wine; 2/3 cup stock (mushroom, vegetable, or chicken); 3 tablespoons heavy cream; 1/4 teaspoon coarse kosher salt (more to taste); 1/8 teaspoon ground black pepper; 1 tablespoon butter + 1 teaspoon flour, mashed together; 1/2 teaspoon fresh lemon juice (optional, to finish); 1 tablespoon flat-leaf parsley, minced; Parmesan, optional, for garnish; 12 oz of fettuccine or pappardelle

Description

Seared shrimp and fettuccine in a creamy mushroom marsala sauce, all in one skillet in about 30 minutes.

Ingredients

Units Scale

Shrimp:

1 lb shrimp (medium-large)
2-4 tablespoons Wondra flour (all-purpose works too)
1/2 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil

Sauce:

2 tablespoons butter
6 ounces mushrooms (baby bella or cremini), sliced
1/4 cup shallots, minced
2 cloves garlic, minced
3/4 cup dry marsala wine
2/3 cup stock (mushroom, vegetable, or chicken)
3 tablespoons heavy cream
1/4 teaspoon coarse kosher salt (more to taste)
1/8 teaspoon ground black pepper
1 tablespoon butter + 1 teaspoon flour, mashed together
1/2 teaspoon fresh lemon juice (optional, to finish)
1 tablespoon flat-leaf parsley, minced
Parmesan, optional, for garnish

Pasta

12 oz of fettuccine or pappardelle

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Instructions

Bring a large pot of well-salted water to a boil and cook the pasta to just al dente, timing it to finish with the sauce. Reserve at least a cup of pasta water before draining.
Toss the shrimp with salt, pepper, and Wondra flour. Shake the excess off each one just before cooking.
Heat the olive oil in a large skillet over medium-high heat. Once it shimmers, add the shrimp in a single layer and sear about 1 to 1 1/2 minutes on the first side, then 30 seconds more on the second side (they will finish cooking in the sauce. Transfer to a plate. Wipe the skillet clean of oil with a paper towel, leaving the fond behind.
Add the butter to the same skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed 3-5 minutes until golden on the bottom, then stir and cook another 2 to 3 minutes until browned and tender.
Reduce the heat to medium. Add the shallots and garlic and cook about 2 minutes until softened and fragrant.
Pour in the marsala, increase the heat to high, and simmer 2 to 3 minutes until reduced by about half, scraping up any browned bits.
Add the stock, cream, salt, and pepper. Lower to a gentle simmer for 4 to 5 minutes until it starts to thicken. Stir in the butter-flour mixture until the sauce coats the back of a spoon. Add lemon juice, if using. Taste for seasoning.
Add the drained pasta and the shrimp to the skillet and toss to coat, loosening with splashes of reserved pasta water until the sauce wraps the noodles. Cook just 1 to 2 minutes to warm the shrimp through. Add minced parsley. Serve right away.

Notes

Reserve more pasta water than you think you need. It is the difference between a sauce that coats and one that sits in the bottom of the pan.
Pull the shrimp from the sear while slightly underdone. It finishes in the sauce, which keeps it plump instead of rubbery.
Use dry marsala, not sweet. The wine is most of the flavor here.
If using frozen shrimp, thaw fully and pat very dry so it sears instead of steams.

Prep Time: 10
Cook Time: 20
Category: Easy Recipe
Method: Stove Top
Cuisine: American, Italian