Campanelle with Shrimp & Mushrooms in White Wine Cream Sauce

Hello Lovely,

I know what you're thinking. What the heck is campanelle? Campanelle, is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower.  The name literally means little bells. It is also sometimes referred to as gigli or riccioli. It is intended to be served with a thick sauce, or in a casserole. I LOVE pasta!!!!! I eat it at least 4 times per week and I know that's bad because carbs and blah blah blah! I promise I am not trying to cut back. I bought this pasta from Target back in October and ever since I saw the shape of it I knew I had to do something special with it. We don't sell cool pastas like this in The Bahamas, so I always try to bring any exotic version of something I love during little trips.

Oddly enough I was inspired to make this while listening to one of my fifth graders describe a problem that wasn't really a problem. Nothing she said had anything to do with food, but I always find myself planning dinner during sessions (I know it's so bad). I couldn't wait to go home to try it. Of course as I had the pasta on with the shrimp and mushrooms in the skillet, the cable guy came over and I got held up with that. He took one look at me and swore he had seen me somewhere before so I casually responded, "I used to do porn." It was so hilarious watching his reaction change! It was worth my shrimp and mushrooms almost burning in the wine. But luckily I was able to get back to the pan just in time.

Campanelle with Shrimp & Mushrooms in White Wine Cream Sauce

Ingredients

  • 12 ounces campanelle pasta
  • 1 cup frozen cooked shrimp, thawed
  • ½ cup dry white wine
  • 6 ounces white mushrooms, chopped
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 tablespoons minced fresh chives
  • 4 garlic cloves, minced
  • 1 cup grated white cheddar
  • ½ cup evaporated milk

Directions

  1. In a pot salt 4 cups of water and bring to a boil. Add pasta and cook uncovered 6-7 minutes.
  2. Chop the mushrooms and mince the chives (green onions). In a large saucepan, grease with non-stick spray or butter before placing mushrooms, garlic cloves, chives and shrimp in the pan. Simmer for 2 minutes before adding white wine. Cook on medium-low heat (you don't want to cook out all of the alcohol).
  3. Drain pasta then add it to the pan. Pour evaporated milk over pasta. Toss with salt and ground pepper. Grate the white cheddar over the pasta then mix until fully incorporated.
  4. Simmer on low heat for about 5 minutes. Remove from heat and serve.