Castellane Pasta in Mushroom-Shrimp Sauce
Castellane pasta, named after the long flowing skirt worn historically by women is one pasta that goes with both heavy and light sauces. Aside from its versatility, it also retains moisture in the crevices of its coils leading to an explosion of flavors in your mouth. It is best enjoyed when cooked till done, as opposed to al dente. In this recipe, I showcase this pasta in a simple mushroom and shrimp sauce. The dish is fresh and the shrimps complement the shape of the pasta. Perfect for a summer afternoon lunch, this pasta dish is sure to keep you refreshed. Let’s cook pasta.
INGREDIENTS:
(1) 250 Grams of Castellane Pasta
(2) 5 Large Botton Mushrooms
(3) 1 Dozen Jumbo Shrimps
(4) 1 Shallot
(5) 3 Garlic Cloves
(6) Parsley
(7) 2 Tablespoons Olive Oil
(8) 1 Teaspoon All Purpose Flour
(9) 1/2 Cup White Wine
(10) 3/4 Cup Broth (or Water)
(11) 1 Bay Leaf
(12) Salt and Pepper to taste.
PROCEDURE:
(1) Clean shrimps and set aside.
(2) Mince shallot, garlic and parsley together.
(3) Heat oil. Fry onion mixture and bay leaf for a couple of minutes till slightly brown.
(4) Add flour and stir for 1 minute.
(5) Deglaze with white wine, add mushrooms and cook for 3 minutes.
(6) Add broth, season, cover and cook for 10 minutes.
(7) Meanwhile cook pasta in boiling water seasoned with salt till done. About 9 minutes.
(8) After sauce has cooked for 10 minutes, add shrimp and cook for 5 minutes covered.
(9) Add cooked Castellane pasta to sauce, toss together and serve hot. Enjoy.
Click here to learn how to cook long pastas perfectly.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Terry, thank you for this amazing recipe. I must say, this meal is tastier than it looks, and easy and quick to cook. I tried it two days ago and it was sooo delish. I’m used to cooking mostly Nigerian traditional meals so I decided to try something different. Now I see what you mean by Afro-European fusion. It didn’t taste too Italian or too Nigerian, it was a perfect mix of both flavours which is exactly what I was looking for. Everyone loved it especially my boo, he even asked for the recipe and I gave him a link to your website. So be sure he’ll be trying this soon 🙂
Thank you for the generous review. Glad you enjoyed the dish. Kind regards.
Hi Terry, what if I use water instead of wine? Do you know how it will affect the dish?
It will affect the taste but it will work.
Cooked pasta using your recipe for dinner today, it was wowtastic
Thats great Tosin. Thanks for the feedback.