Shrimp & Mushroom Penne

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• button mushrooms
  8 oz
• cream cheese
  ¼ cup
• garlic powder
  1 tsp
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• penne pasta
  8 oz
• salt
  to taste
• scallions
  2 pieces
• shrimp
  6 oz
• tomato
  1 piece
• truffle seasoning
  1 tsp
• water
  1 c

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and quarter button mushrooms . Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   water: 1 c, button mushrooms: 8 oz, scallions: 2 pieces, tomato: 1 piece
2. 

   2

   Melt butter 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 . Cook until just fragrant, ⏱️ 30 seconds . Season with salt and black pepper . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ¼ cup, garlic powder: 1 tsp, salt: to taste, black pepper: to taste
3. 

   3

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

   penne pasta: 8 oz
4. 

   4

   While pasta cooks, pat shrimp dry and season with salt and pepper. Heat a large drizzle of olive oil in the same pan over medium-high heat. Sauté shrimp until pink and opaque, ⏱️ 2 minutes . Remove and set aside. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Reduce heat to medium.

   shrimp: 6 oz, olive oil: 1 tbsp
5. 

   5

   Stir scallion whites, remaining garlic powder, and 1 tbsp butter 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 1/3 cup water. Cook, stirring, until combined and creamy, ⏱️ 3 minutes . Turn off heat. Stir in tomato, another 1 tbsp butter, and truffle seasoning to taste. Season with salt and pepper. Add shrimp back to the pan.

   mushroom stock concentrate: 1 unit, cream cheese: ¼ cup, truffle seasoning: 1 tsp
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 cheese. Sprinkle with as much garlicky panko breadcrumbs as you like and serve.