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Fusilli with Shrimp and Grated Pressed Caviar


Caviar is a classic complement to shellfish; here, pressed caviar shavings season shrimp in a mushroom cream sauce.

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  1. 3/4 pound fusilli
  2. 1 large shallot, minced
  3. 1/4 pound white mushrooms, sliced 1/2 inch thick (2 cups)
  4. 2 tablespoons extra-virgin olive oil
  5. 1/2 cup dry white wine
  6. 1 cup light cream
  7. Salt and freshly ground pepper
  8. 3/4 pound large shrimp—shelled, deveined and halved lengthwise
  9. 2 tablespoons minced chives
  10. 1 tablespoon pressed caviar (1 ounce), frozen
  11. Freshly grated Parmigiano-Reggiano cheese, for garnish
  1. In a large pot of boiling salted water, cook the fusilli over high heat until al dente. Drain the pasta and return it to the pot.
  2. In a large skillet, cook the shallot and mushrooms in the olive oil over moderately high heat, stirring, until softened, 5 minutes. Add the wine and boil over high heat for 1 minute. Add the cream, season with salt and pepper and bring to a boil. Stir in the shrimp and chives and simmer over moderately high heat until the shrimp are just white throughout, about 1 minute.
  3. Add the shrimp and sauce to the fusilli and toss. Season lightly with salt and pepper; transfer to bowls. Coarsely shred the caviar over the pasta on a frozen box grater (this will prevent the caviar from sticking). Garnish with the cheese and serve.

Suggested Pairing

Unoaked Chardonnay.