Southern-Style Shrimp and Mushroom Pasta
Pecans adorn this fettuccine, topped with plump shrimp and mushrooms. A lemony wine sauce makes it bright and chard adds color and texture.
3 lb. mushrooms, sliced
2 oz. butter
1⁄2 cup vegetable oil
3⁄4 lb. bacon, chopped
1 1⁄2 lb. chard, trimmed, thinly sliced
3⁄4 lb. shallots, finely chopped
3⁄4 qt. white wine
1 1⁄2 cups half-and-half
3 lb. shrimp, peeled, deveined
2 lb. 4 oz. fettuccine, cooked
3 oz. lemon juice
6 oz. toasted pecans, chopped
- In a saucepan over medium heat, sauté mushrooms in butter and 2 oz. oil until light brown; reserve.
- In same pan, heat remaining oil and sauté bacon, chard, and shallots until soft, approx. 3 min.
- Deglaze pan with white wine and reduce by half. Stir in half-and-half, salt, shrimp, reserved mushrooms, and pasta. Season with cayenne pepper and simmer until shrimp are firm and sauce reduces. Stir in lemon juice.
Serve garnished with pecans.