Fusilli with Shrimp and Grated Pressed Caviar

Name: Fusilli with Shrimp and Grated Pressed Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound fusilli; 1 large shallot, minced; 1/4 pound white mushrooms, sliced 1/2 inch thick (2 cups); 2 tablespoons extra-virgin olive oil; 1/2 cup dry white wine; 1 cup light cream; Salt and freshly ground pepper; 3/4 pound large shrimpshelled, deveined and halved lengthwise; 2 tablespoons minced chives; 1 tablespoon pressed caviar (1 ounce), frozen; Freshly grated Parmigiano-Reggiano cheese, for garnish

Servings: persons

3/4 pound fusilli
1 large shallot, minced
1/4 pound white mushrooms, sliced 1/2 inch thick (2 cups)
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1 cup light cream
Salt and freshly ground pepper
3/4 pound large shrimpshelled, deveined and halved lengthwise
2 tablespoons minced chives
1 tablespoon pressed caviar (1 ounce), frozen
Freshly grated Parmigiano-Reggiano cheese, for garnish

1
In a large pot of boiling salted water, cook the fusilli over high heat until al dente.
2
Drain the pasta and return it to the pot.
3
In a large skillet, cook the shallot and mushrooms in the olive oil over moderately high heat, stirring, until softened, 5 minutes.
4
Add the wine and boil over high heat for 1 minute.
5
Add the cream, season with salt and pepper and bring to a boil.
6
Stir in the shrimp and chives and simmer over moderately high heat until the shrimp are just white throughout, about 1 minute.
7
Add the shrimp and sauce to the fusilli and toss.
8
Season lightly with salt and pepper; transfer to bowls.
9
Coarsely shred the caviar over the pasta on a frozen box grater (this will prevent the caviar from sticking).
10
Garnish with the cheese and serve.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound fusilli, 1 large shallot, minced, 1/4 pound white mushrooms, sliced 1/2 inch thick (2 cups), 2 tablespoons extra-virgin olive oil, and more.

Yes, Fusilli with Shrimp and Grated Pressed Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!