Company Shrimp and Mushroom Pasta
Company Shrimp and Mushroom Pastan is a pescatarian main course. One portion of this dish contains around 36g of protein, 38g of fat, and a total of 585 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of blend cheese, lemon juice, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
In a large skillet, melt the butter over medium heat.
Add the mushrooms, onions, and garlic. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Stir in the cream, wine, lemon juice, Italian seasoning, cayenne pepper, salt and pepper and simmer until slightly thickened, about 8 minutes.
Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes.
Add the spinach and cook for 1 minute.
In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat.
Sprinkle with the cheese.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.
![St. Michael-Eppan Anger Pinot Grigio]()
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.