Tomato-Dusted Shrimp with Garlic Mushroom Saute


Main Dish
Tomato-Dusted Shrimp with Garlic Mushroom Saute

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    This is the kind of recipe that makes you want to put on some music and enjoy a glass of wine while you're cooking. After all, you'll need the wine for the sauce. 

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    Servings and Ingredients

    Serves 8
    1 (16-oz.) pkg Hy-Vee penne pasta
    ½ c. diced pancetta
    2 (8-oz. each) pkg baby bella mushrooms, sliced
    2 (6-oz. each) pkg Portobellini mushrooms, sliced
    2 tbsp. garlic, minced and divided
    4 tbsp. white wine, such as Pinot Gris, divided
    6 c. fresh spinach
    ¼ c. clam juice
    ¼ c. water
    1 qt. Hy-Vee heavy cream, at room temperature
    1 c. Parmesan cheese, fresh shredded
    1 tbsp. Gustare Vita olive oil
    16 (16-to-20-ct.) raw shrimp, peeled and deveined
    2 tbsp. tomato-basil seasoning
    ½ tsp. kosher salt
    ¼ tsp. Hy-Vee black pepper, coarsely ground
    1 small tomato, diced
    Fresh chives, chopped, for garnish

    Things To Grab

    • Large bowl
    • Very large skillet
    • Paper towels
    • Plate
    • Medium saucepan
    • Whisk
    • 8 serving bowls


    1. Prepare penne according to package directions. Drain and transfer to a large bowl.
    2. Meanwhile, brown pancetta until crisp in a very large skillet over medium heat. Transfer pancetta to a paper towel-lined plate; leaving dripping in the skillet. Add mushrooms and 1 tablespoon garlic to skillet, increase the heat to medium-high and sauté until mushrooms lose their moisture and begin to brown, about 15 minutes. Add 1 tablespoon wine and stir well to release any bits stuck to the bottom of the skillet. Transfer mushrooms and garlic to the large bowl with the pasta, leaving liquid in the pan. Add spinach to the pan and sauté until wilted. Transfer to large bowl with pasta and mushrooms. Stir to combine.
    3. To make cream sauce, bring remaining 3 tablespoons wine, remaining 1 tablespoon garlic, clam juice and water to a boil in a saucepan. Reduce by one-third. Stir in heavy cream and bring to a boil, stirring frequently. Simmer rapidly, stirring frequently, until thickened, 5 to 10 minutes. Remove from heat and stir in Parmesan cheese.

    4. While cream sauce is simmering, heat olive oil in a skillet over medium-high heat. Season shrimp with tomato-basil seasoning, salt and pepper. Sauté for 1 minute, flip and sauté for an additional 2 minutes.

      Hyvee Culinary Expert Tip
      Unable to find tomato-basil seasoning. No worries, just replace it with 1 tablespoon dried basil and 1 tablespoon paprika.
      Hy-Vee Test Kitchen
    5. Stir tomatoes, cream sauce and pancetta into pasta, mushrooms and spinach. Divide among 8 bowls and top each bowl with 2 shrimp. Garnish with chives and serve immediately.

    Nutrition facts


    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 115mg
    • Sodium: 940mg
    • Total Carbohydrates: 52g
    • Protein: 25g

    Daily Values

    Iron 20%
    Calcium 15%
    Vitamin D 0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons Summer 2013