Shrimp & Mushroom Linguine With a Cognac Cream Sauce

This Is My Re-creation Of A Delicious Pasta Dish I Had At A Local Restaurant, Bexley Ohio Giuseppe’s Ritrovo!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes


1 box linguine
1 1/2 lbs. jumbo shrimp, shelled, de-veined (tail on)
2 cloves garlic, sliced
2-3 tbsp olive oil + drizzle
4 tbsp butter
3 cups heavy cream
1-2 cups pasta water
1/2 cup Cognac
1/2 cup Parmesan cheese, grated + garnish
2 cups assorted mushrooms, sliced
minced parsley

Cooking Tools


Large deep skillet 

Cook past according to directions in salted water, reserve 1-2 cups of the pasta water.  In a large deep skillet, melt butter and olive oil on medium heat.  Saute mushrooms for 5 minutes then add in sliced garlic and cook for additional few minutes. Pour in Cognac and reduce heat to a simmer. Cook for a few minutes to cook out the alcohol. Add in the heavy cream and reduce down to a thick consistency. Stir in some pasta water and the shrimp and cook for 2 minutes, the shrimp will start to turn pink and curl.  Toss in the cooked pasta and mix throughout.  Mix in the grated Parmesan cheese and toss pasta, season with salt and pepper to taste.  Cook’s Note:If the sauce is thick, add in more pasta water.  Place pasta in a serving bowl, drizzle with olive oil and garnish with minced parsley.
Serves 4

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