Fusilli with Shrimp and Grated Pressed Caviar Recipe

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.

No additional tips available.

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

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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.

Fusilli with Shrimp and Grated Pressed Caviar

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