I was a little late getting dinner started tonight, so I needed something quick. Shrimp is always the protein I use for an easy, quick meal.
I tried to make this sauce lighter and not so rich, so I used both heavy cream and 2% milk with very little grated Parmesan. I added garlic and lemon to add more flavor. I made up this recipe so I hope these measurements are accurate enough if you want to try it out. It was really good!
1 T olive oil
8 oz button mushrooms
2 cloves garlic, minced
3 T butter
1 T flour
2/3 cup heavy cream
1 cup 2% milk
1 T freshly squeezed lemon juice
1 lb raw shrimp, peeled, deveined, tail removed (whatever size you like)
Penne pasta, cooked per instructions
2 T grated Parmesan
In a large skillet over medium heat, add olive oil and mushrooms. Cook mushrooms until tender, about 5-7 minutes. Add the garlic and cook another minute. Remove the mushroom mixture and set aside. Add the butter to the skillet, then flour. Stir constantly for 1 minute. Add the heavy cream and milk. Cook over medium low heat until thickened, about 5 minutes. Add the lemon juice and shrimp. Cook until shrimp are cooked through and pink. Add the mushrooms and cooked penne pasta, toss to coat, and let cook in the sauce for a couple of minutes.
Turn off the heat and add the grated Parmesan cheese. Taste and season with salt and pepper. Toss in some flat leaf parsley, if you like fresh herbs. My kids don't, so I only added some to my bowl of pasta. Enjoy!