Creamy Shrimp and Mushroom Pasta

Ingredients

• Pasta

  Corn, dry

  8 oz or 227g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Garlic

  Raw

  3 cloves, minced or 9g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Wheat flour

  Whole-grain

  2 tsp or 5g

• Lemon juice

  Raw

  2 tsp or 10g

• Italian Seasoning

  Shoppers Value

  200g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Grated

  1 tsp or 2g

Directions

1. Boil a large, salted pot of water for the pasta. Cook pasta according to package instructions.
2. Add the butter and oil to a skillet over medium-high heat. Once it's hot, add the mushrooms and cook for 5-6 minutes or until the mushrooms release their water and it's cooked off. Take the mushrooms out of the pan and set them aside.
3. Take the pan off the heat. Add the garlic, Dijon mustard, flour, lemon juice, Italian seasoning, and chicken broth to the pan. Return the pan to the heat. Stir until the mixture is nice and smooth, and let it bubble for a minute or so.
4. Add in the cream and let it simmer for a couple of minutes.
5. Add the shrimp and mushrooms to the pan. Cook for 5 minutes or until the shrimp are cooked through and the sauce is thickened to your liking. Taste and season with salt & pepper as needed.
6. Drain the pasta and toss it with the sauce (add a little pasta water if you wish to thin the sauce). Serve with grated parmesan if you wish.
7. Recipe by: Natasha Bull (source: https://therecipecritic.com/creamy-shrimp-mushroom-pasta/)

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