Thursday, April 23, 2009

Wild Mushroom Agnolotti with Shrimps Sauce



Foodbuzz and Buitoni partnered up and sent the Tastemakers of Foodbuzz a packet of Wild Mushroom Agnolotti to try. This is one of Buitoni newest products and I was glad to be one of the first to sample this, even before it hits the market, cool right? Frankly I never had this before and was scrambling my head of how to cook this pasta. Just so it happen that Buitoni is also running a promotion contest for the original pasta sauce recipe to compliment one of these pasta in the month of April. So, put on my creative hat and started to picture a sauce that will compliment the wild mushroom agnolotti that I received. I thought shrimps will go well with the wild mushroom and some Italian herbs and white wine reduced sauce. So, this recipe was created and it passed the taste test of the four of us. The wild mushroom agnolotti was flavorful on its own but in combination with my shrimps sauce made it a more complete meal. Truly delicious! You guys should try it! Now, just hope that my creative shrimps sauce (something different eh?) will win me a prize from Buitoni. :)





Ingredient:


  • 1 (9oz) Buitoni All Natural Wild Mushroom Agnolotti, cooked as package direction, drain and place on a plate.
  • 5 large shrimps (size 26-30), minced (smashed with a cleaver and chopped it)
  • 1 Tbsp. chopped garlic
  • 1/4 cup chopped scallion, separated
  • 1 Tbsp. olive oil
  • 1 tsp. Lea & Perrins Worcestershire sauce
  • 20 grinds McCormick Italian herbs seasoning grinder
  • 1/4 cup white cooking wine



Method:


1. In a saute pan, in medium heat, add olive oil. When hot, add in minced shrimps, the white part of chopped scallion and garlic. Saute until shrimps are cooked.


2. Add in Worcestershire sauce , Italian herbs seasoning, saute well. Add white cooking wine to deglaze the pan, scrambling the pan well and add the green part of the chopped scallion. Pour the thicken sauce on top of the wild mushroom Agnolotti.


3. Serve with few dashes of red pepper flakes for extra kick.

Note: You can add more shrimps if you like, just remember to increase the olive oil. ;)

11 comments:

ICook4Fun said...

Is this fresh ravioli or the dry ones? I always like the one with pumpkin fillings but but it is hard to find it. By the way, the Agnolotti look great!

Pearl said...

i'm rooting for you! :D

Big Boys Oven said...

Dear Sis,

I am amaze at this recipe of yours, so lovely done, kudos to you master chef!

jadepearl said...

Ohhhhh...that looks yummy! I wish my DH would try other pasta besides spaghetti with bolognese sauce. Can't wait for your new version of roti boy!!!

Retno Prihadana said...

congrats Ching. This post becomes today´s top 9 in Foodbuzz :). Looks so tempting and delicious.

[SK] said...

that is something very nice!! i love mushrooms, and i won't mind adding extra mushrooms in the sauce as well.. haha :p

Beachlover's Kitchen said...

hmmm I never have this paste b4 too..look interesting!!

Carrie said...

What a great idea for a sauce! I love shrimp and mushrooms together, and this dish looks awesome!

Little Corner of Mine said...

Thanks Gert. This is the fresh one. I actually liked this and would certainly buy it in the future.

Thanks Pearl! *big hug* :)

Thanks BBOven. *blush*

Thanks JP. Ok, ok, I already written the recipe, but haven't started yet, guess have to start making it soon. :P

Thanks Retno and thanks for letting me know. :) It makes my day!

Haha SK, yeah extra mushroom would be nice. :)

Beachlover, this fresh pasta actually tasted pretty good.

Thanks Carrie. :)

SIG said...

Very lovely :)

noobcook said...

Good luck for the contest! It looks good hehe