Shrimp & Mushroom Penne

🥘 Ingredients

• Parmesan cheese (save the rest for serving)
  6 tbsp
• butter
  3 tbsp
• button mushrooms
  1 lb
• cooking oil
• cream cheese
  1/2 c
• garlic powder (you'll use the rest later)
  2 tsp
• mushroom stock concentrate
  2 unit
• olive oil
• panko breadcrumbs
  ½ cup
• paper towels
• penne pasta
  12 oz
• pepper
• salt
• scallions
  4 unit
• shrimp
  20 oz
• tomato
  2 unit
• truffle seasoning
  2 g
• water
  1/3 c

🍳 Cookware

• medium pot
• large pan
• small bowl
• strainer
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 1 lb, scallions: 4 unit, tomato: 2 unit
3. 

   3

   Rinse shrimp under cold water and pat dry with paper towels , or open package of chicken and drain off any excess liquid. Season all over with salt and pepper . Heat a large drizzle of cooking oil in a large pan . Add the shrimp or chicken; cook, stirring occasionally, until cooked through, ⏱️ 6 minutes . Transfer to a plate, cover to keep warm. Wipe out pan.

   shrimp: 20 oz, paper towels, salt, pepper, cooking oil
4. 

   4

   Melt butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted, ⏱️ 3 minutes . Stir in half garlic powder ; cook until just fragrant, ⏱️ 30 seconds . Season with salt and pepper . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp (you'll use the rest later), salt, pepper
5. 

   5

   Use the pan used for the shrimp or chicken here.
6. 

   6

   Add penne pasta to the pot of boiling water. Cook, stirring occasionally, until al dente, ⏱️ 11 minutes . Drain using a strainer .

   penne pasta: 12 oz
7. 7

   While the pasta cooks, heat a large drizzle of olive oil in the same large pan . Add mushrooms and a pinch of salt . Cook, stirring occasionally, until browned and tender, ⏱️ 7 minutes . Reduce heat to medium-low.

   olive oil, salt
8. 8

   Stir scallion whites, remaining garlic powder, and butter (2 TBSP for 4 servings) into the pan with mushrooms. Cook, stirring, until fragrant, ⏱️ 30 seconds .

   butter: 1 tbsp
9. 9

   Stir in mushroom stock concentrate , cream cheese , half Parmesan cheese , and water (1/2 cup for 4 servings). Cook, stirring, until completely creamy, ⏱️ 3 minutes . Turn off heat.

   mushroom stock concentrate: 2 unit, cream cheese: 1/2 c, Parmesan cheese: 6 tbsp (save the rest for serving), water: 1/3 c
10. 10

    Stir in tomato, another butter (2 TBSP for 4 servings), and truffle seasoning to taste. Season with salt and pepper . Stir in shrimp or chicken along with tomato.

    butter: 1 tbsp, truffle seasoning: 2 g, salt, pepper
11. 11

    Stir drained penne into the pan with the sauce until completely coated, adding water a splash at a time until the sauce reaches a creamy consistency.
12. 12

    Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.
13. 13

    Chicken is fully cooked when its internal temperature reaches 165 degrees.