Thursday, January 28, 2016

Shrimp and Pasta with Creamy Goat Cheese Sauce

I was doing a search the other day using some ingredients I had in the fridge that needed to be used.  I came across this one and what a find!!!

This wonderful concoction of shrimp, mushrooms, and luscious goat cheese came out better than I could have ever expected.  The original recipe says to use all goat cheese or a combination of goat cheese and cream cheese.  I was short a bit on the goat cheese so I did add a bit of cream cheese.  Since it was a pretty small amount, it really didn't lessen that wonderful flavor.  But if you are a goat cheese lover like myself, definitely use it as the primary flavoring.


1 lb pasta
2 Tbsp EVOO
16 oz sliced mushrooms
1 lb shrimp, peeled and deveined
1 Tbsp EVOO
2 cloves fresh garlic, minced
pinch each of kosher salt and red pepper flakes
2 Tbsp chopped sun-dried tomatoes
1/2 cup dry white wine
1/2 cup chicken stock
4 oz goat cheese (or a combination of goat cheese and cream cheese)
1 Tbsp butter
chopped fresh basil, optional

Boil pasta in water until al dente.  Reserve some of the pasta water.

In a ziplock bag, combine shrimp through tomatoes and marinade in fridge for an hour.  

Heat 2 Tbsp of oil over medium-high heat in a saute pan and cook mushrooms until they release their liquid and are browned.  Set aside.  

In the now empty pan, turn heat to high and deglaze with wine, scraping up any browned bits.  Add chicken stock and reduce the liquids by half.  Slowly stir in the goat cheese until melted and smooth.  Add the butter at the end, and melt.  Add the mushrooms and shrimp back to the sauce and warm through.

When just about finished, add the drained pasta and basil (if using) and toss to combine.  Add a little of the reserved pasta water if the sauce is too thick or doesn't cling to the pasta.

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