Shrimp & Mushroom Truffle Penne

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• black pepper
• butter
  6 tbsp
• button mushrooms
  1 lb
• cooking oil
  1 tsp
• cream cheese
  1/2 c
• garlic powder
  2 tsp
• mushroom stock concentrate
  2 unit
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• paper towels
• penne pasta
  12 oz
• salt
• scallions
  4 unit
• shrimp
  20 oz
• tomato
  2 unit
• truffle seasoning
  2 g
• water
  ⅓ cup

🍳 Cookware

• medium pot
• large pan
• large pan
• small bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions , separating whites from greens. Dice tomato . Rinse shrimp under cold water, then pat dry with paper towels . Season all over with salt and black pepper . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 5 minutes . Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

   button mushrooms: 1 lb, scallions: 4 unit, tomato: 2 unit, shrimp: 20 oz, paper towels, salt, black pepper, cooking oil: 1 tsp
2. 

   2

   Melt butter (1 TBSP; 2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted, ⏱️ 3 minutes . Stir in half the garlic powder (you'll use the rest later). Cook until just fragrant, ⏱️ 30 seconds . Season with salt and pepper. Turn off heat; transfer to a small bowl . Wipe out pan. Use pan used for shrimp here.

   butter: 6 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp
3. 

   3

   Add penne pasta to pot of boiling water. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Drain.

   penne pasta: 12 oz
4. 

   4

   While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Reduce heat to medium.

   olive oil: 2 tsp
5. 

   5

   Stir scallion whites, remaining garlic powder, and 1 TBSP butter (2 TBSP for 4 servings) into pan with mushrooms. Cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in mushroom stock concentrate , cream cheese , half the Parmesan cheese (save the rest for serving), and water (½ cup for 4). Cook, stirring, until combined and creamy, ⏱️ 3 minutes . Turn off heat. Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle seasoning to taste. Season with salt and pepper. Stir in shrimp along with tomato.

   mushroom stock concentrate: 2 unit, cream cheese: 1/2 c, Parmesan cheese: 6 tbsp, water: ⅓ cup, truffle seasoning: 2 g
6. 

   6

   Stir drained penne into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.