Proverbio Italiano of the day
"Chi tira troppo a cordo a spezza."
Meaning: Who pulls the rope too much, eventually will break it. Which really means when you overwork something or try to push something beyond its limit, eventually it will reach a breaking point.
I took this recipe out of a cookbook I recently bought. I love pasta with creams such as penne alla vodka or fettuccine alfredo.
So I decided to try this one, but changed it a bit to suit my family's tastes more. Everyone really loved it, including my dad who is a restaurant owner and quite a food critic... so I know it must be delicious!
This is perfect for hosting dinner. It's simple and doesn't take too much time or ingredients. Not to mention looks bellissimo too. Buon Appetito!
Ingredients
serves 4
2 tbsp. olive oil
2 garlic cloves, finely chopped
8-12 fresh raw jumbo shrimp, peeled
7 oz button mushrooms, finely sliced
31/2 oz ham, finely sliced
2 cups white wine
1/2 cup vegetable stock
1/2 cup heavy cream
14 oz linguine
salt and ground black pepper
fresh parsley
2 tbsp. olive oil
2 garlic cloves, finely chopped
8-12 fresh raw jumbo shrimp, peeled
7 oz button mushrooms, finely sliced
31/2 oz ham, finely sliced
2 cups white wine
1/2 cup vegetable stock
1/2 cup heavy cream
14 oz linguine
salt and ground black pepper
fresh parsley
let's make it
1. Heat the oil in a large pan over medium heat, and cook the garlic for a few minutes, until it starts to soften.
2. Add the washed and peeled shrimp to the pan, and season with salt and pepper. Sauté for a few minutes, then add the mushrooms and ham.
3. Pour the white wine and reduce the heat.
4. Next, pour the vegetable stock and continue cooking for 10 minutes.
5. Add the heavy cream and stir.
6. In another pot, cook the linguine, slightly salted until al dente.
7. Drain the linguine, and add it to the shrimp and mushrooms.
8. Mix well and cook for a few more minutes. Add a sprinkle of fresh chopped parsley and serve hot.
1. Heat the oil in a large pan over medium heat, and cook the garlic for a few minutes, until it starts to soften.
2. Add the washed and peeled shrimp to the pan, and season with salt and pepper. Sauté for a few minutes, then add the mushrooms and ham.
3. Pour the white wine and reduce the heat.
4. Next, pour the vegetable stock and continue cooking for 10 minutes.
5. Add the heavy cream and stir.
6. In another pot, cook the linguine, slightly salted until al dente.
7. Drain the linguine, and add it to the shrimp and mushrooms.
8. Mix well and cook for a few more minutes. Add a sprinkle of fresh chopped parsley and serve hot.
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