Shrimp and Mushroom Marsala Pasta, inspired by chicken Marsala but with a twist. So so delicious and easy. This is definitely one of my favorites recently.
Recipe:
– Marinate shrimp with a little bit of olive oil, minced garlic (1 clove). Season with paprika, salt, and pepper
– Over medium heat, sauté mushrooms, red pepper flakes and minced garlic (2cloves) until browned and softened.
– Add shrimp, sauté for an additional few minutes until pink.
– Add about 1/4 cup of chicken or veggie broth, 3 tbsp Marsala wine, 2 tbsp of balsamic vinegar, 1/2 cup of cream, 1/few sprigs of fresh oregano and zest of a lemon. Simmer on med-low for about 7 -10 mins. Add about 1 teaspoon of cornstarch to thicken, based on consistency.
– in the meantime, Cook pasta till all dente. Reserve some of the pasta water, strain and add to sauce, pouring a little bit of pasta water and about 1 tablespoon of butter to meld together.
– Add about 1/4 cup of grated Parmesan cheese (*optional). Top with fresh basil and serve.
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