John Myers
Ingredients for 2 servings:
- 400 g pasta (cappelletti with wild garlic cream cheese)
- 165 g shrimp(s) (Arctic), drained
- 250 g mushrooms, brown
- 2 cloves garlic
- 50 g spring onions or shallots
- 1 shot of white wine
- 100 ml cream
- 1 tbsp cream cheese
- 1 handful of arugula
- Cayenne pepper
- Black pepper, freshly ground
- Salt
- Olive oil or butter
- Parmesan, freshly grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Wild garlic and cream cheese cappelletti with shrimp and mushroom sauce
Slice the mushrooms and sauté in the olive oil over medium heat for 5-6 minutes. Add the garlic and the finely sliced white parts of the spring onions or the chopped shallots and let them brown. Deglaze with a good splash of white wine. Add the cream and bring to a boil briefly. Stir in the shrimp and let them warm through. Meanwhile, add the cappelletti to boiling salted water and cook for about 3 minutes. Add the cream cheese to the sauce and season with salt, freshly ground pepper, and cayenne pepper. Add the finely chopped green parts of the spring onions and the chopped arugula to the sauce, stir, and immediately pour over the drained cappelletti. Sprinkle with Parmesan cheese, if desired. I’m usually a huge fan of Parmesan, but I almost like this dish better without it.
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