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. :)
- 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
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. ;)