RECIPE: Giada’s rigatoni with creamy mushroom sauce

so yummy

Ingredients

  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
  • 1/2 cup white wine
  • 1/2 cup vegetable stock
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh chives

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

slicing up mushrooms

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.

garlic and shallots

Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates.

after the wine has cooked off

Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy.

nice and creamy

Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste.

we only had bowtie pasta in the house

Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

so yummy

RECIPE: Giada’s Bruschetta with Shrimp and Arugula

shrimp bruschetta

Ingredients

fresh shrimp

Toasts:

  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved

Topping:

  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 pound extra-large shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup low-sodium chicken stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup mascarpone cheese, at room temperature

Directions

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

slicing up the garlic ciabatta

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes.

shallots and garlic

Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.

cookin the shrimp

chopped up shrimp

In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.

sauce

Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy.

creamy

Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

shrimp bruschetta

 Some other seafood recipes:
Honey ginger grilled salmon
Lobster
Salmon cakes
Salmon in chipotle sauce
Spicy Korean fried shrimp