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1
Place dried mushrooms in medium bowl; ass 2 1/2 cups hot water.
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2
Soak until tender, about 35 minutes.
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3
Lift out mushrooms, squeezing liquid back into bowl; reserve liquid.
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4
Cut any large mushroom in half.
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5
Heat 1/4 cup oil in a large skillet over high heat.
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6
Add shrimp; sprinkle with salt, pepper, and 1 tbsp rosemary.
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7
Saute until just opaque in center, about 3 minutes.
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8
Transfer shrimp to bowl.
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9
Add 1/4 cup oil to same skillet; reduce heat to medium high.
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10
Add mushrooms, baby bella mushrooms, garlic, and 1 tablespoons rosemary.
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11
Sprinkle with salt and pepper.
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12
Saute until mushrooms are browned, about 8 minutes.
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13
Add wine and cook for 1 minutes, scraping up browned bits.
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14
Add cream and 1 cup mushroom soaking liquid, leaving any sediment in bowl.
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15
Boil until sauce thickens enough to coat the back of a spoon.
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16
Meanwhile, cook penne pasta in large pot of boiling salted water until tender but still firm to bite.
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17
Drain and return to same pot.
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18
Add mushroom sauce, parsley, and shrimp to pasta in pot.
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19
Toss over medium high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta is dry.
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20
Season with salt and pepper and transfer to large pasta bowl.
