Jamie Adams’ Pappardelle with Georgia Shrimp and Chanterelles

Jamie Adams of il Giallo Osteria in Sandy Springs says he looks forward each year to chanterelle season. “I love the woodsy aroma and the almost meaty texture. Adding chanterelles to any dish gives it a really distinctive, practically smoky flavor.”

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On Jul 3, 2017

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This recipe goes together in just about the time it takes a pot of water to boil. Fresh pasta cooks quickly, so Adams suggests you get your water on the stove and coming to a boil when you first get started. “And remember to add enough salt to the water. It should almost taste like seawater.”

He uses shrimp stock in this recipe, which is easy to make at home. Peel your shrimp and hold them in the refrigerator, then take a little time to make this stock. “To make the shrimp stock, take the shells from the shrimp and brown them in a saucepan. Add a diced carrot, onion and rib of celery, a couple of garlic cloves, thyme and a tablespoon of tomato paste, cover with water and simmer for 1 hour. If you don’t wish to go to the trouble, lobster base will work too!” Lobster base is available in the prepared soup section of some grocery stores.

For the wine, Adams says any white wine would probably be fine but that Prosecco and Chardonnay work particularly well.

Ingredients

Salt

1 tablespoon extra virgin olive oil

1 pound chanterelles, brushed clean and torn into 1-inch pieces

2 cloves garlic, minced

1 sprig thyme

1 1/2 pounds Georgia shrimp, peeled and deveined

1 cup shrimp stock

1/4 cup white wine

1 1/4 pounds fresh pappardelle, tagliatelle or fettucine

1 tablespoon unsalted butter

1 tablespoon chopped flat-leaf parsley

4 ounces grated Grana Padano, optional

1.

Bring a large pot of salted water to a boil.
2.

While water is coming to a boil, in a large skillet, heat oil over medium-high heat until it just begins to smoke.
3.

Add chanterelles, garlic and thyme, being careful not to overcrowd the pan.
4.

Cook until the chanterelles take on a little color. Then add the shrimp and reduce the heat so the mixture simmers.
5.

Cook until the shrimp just begin to curl and then add the shrimp stock and wine. Season with salt to taste.
6.

The water for the pasta should be ready.
7.

Add the fresh pasta and cook for one minute, then transfer the pasta to the skillet and toss everything together.
8.

Add butter and parsley and serve immediately. Serve with grated cheese, if desired. Serves: 4

Nutrition Facts

Per serving: 1,136 calories (percent of calories from fat, 11), 63 grams protein, 194 grams carbohydrates, 17 grams fiber, 14 grams fat (4 grams saturated), 271 milligrams cholesterol, 337 milligrams sodium.

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