The classic combination of mixed Ontario Mushrooms, shrimp and pasta in a delicate lower fat sauce will become a new family favourite. This flavour packed, one-pot dish is quick to prepare.

Preparation Time: 15 Minutes

Cooking Time: 8 Minutes

Servings: 4 to 6

Ingredients:

• 4 cups (1 L) farfalle or rigatoni pasta
• 1 tbsp (15 mL) vegetable oil
• 1 lb (500 g) mixed Ontario Mushrooms, sliced (crimini, shiitake and/or white button)
• 3 cloves garlic, minced
• 1 large Ontario onion, finely chopped
• 1 tsp (5 mL) each of dried thyme leaves and salt
• 1/4 tsp (1 mL) pepper
• 3 tbsp (45 mL) all-purpose flour
• 2 cups (500 mL) 2% milk
• 1/2 cup (125 mL) sodium-reduced chicken stock
• 1 lb (500 g) large frozen shrimp, thawed peeled and deveined
• 1/2 cup (125 mL) freshly grated Parmiagiano-Reggiano cheese, divided
• 2 tsp (10 mL) hot pepper sauce or to taste
• 2 tbsp (25 mL) finely chopped fresh Italian parsley

Preparation:

In large pot of boiling salted water, cook pasta according to package directions; drain and set aside. In same pot, heat oil over medium-high heat; cook mushrooms, garlic, onion, thyme leaves, salt and pepper; stirring occasionally, for about 5 minutes or until mushrooms have browned.

Whisk flour into milk and gradually stir into pot along with chicken stock; bring to simmer. Add shrimp; cook for 2 minutes. Stir in drained pasta, 1/3 cup (75 mL) of the cheese and hot pepper sauce; cook, stirring gently, until thickened and shrimp are cooked. Taste and adjust seasonings with more hot pepper sauce, salt and pepper if desired. Stir in parsley; sprinkle with remaining cheese.