SHRIMP'N SHROOMS W/CREAMY COGNAC SAUCE

Shrimp'n Shrooms w/Creamy Cognac Sauce image

Provided by Kimberly Biegacki

Categories Seafood

Time 35m

Number Of Ingredients 13

1 lb large shrimp
8 oz pancetta
1/4 c onions, diced
6-8 large leaves of kale, chopped or torn (i use the whole leaf but if you want chop off stems)
1/3 c cognac
1/4 c butter
1 Tbsp garlic, minced
1/2 - 1 c fire roasted tomatoes, diced
3 to 4 Tbsp heavy cream (approx.)
1/4 c sour cream (approx.)
2 1/2 Tbsp tomato paste
8 - 12 oz baby bellas, sliced
1/2 box thin spaghetti or angel hair pasta (8 oz)

Steps:

1. Saute your onions, pancetta for 5 or so minutes in butter and then add your chopped kale, garlic, baby bellas, and tomatoes. Add some of your cognac and cook for about 15 minutes with a lid on. Stirring occasionally & then add your tomato paste & remaining cognac. (If you need to you add a little water if necessary). Next, add your shrimp to cook through and your cream and sour cream to the sauce. It should be about 5 -7 minutes depending on the size of shrimp. Add your salt and pepper to taste as well. When you add your shrimp is when you will add your pasta to it's boiling water as it takes only about 6 minutes for al dente. Serve this on top of the pasta.

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