The Love Chef


Seafood Recipes


Dried porcini mushrooms have an intense flavor that makes this sauce come alive. You will love this dish.

            ½ ounce dried porcini mushrooms
¼ cup warm water
            2 tablespoons butter
            2 tablespoons Colavita Extra Virgin Olive Oil
½ cup minced onion
            2 tablespoons minced shallots
            2 teaspoons minced garlic
            1 large red bell pepper, cored, seeded, and cut into thin strips
            1 large green bell pepper, cored, seeded, and cut into thin strips
            Salt to taste
            Freshly ground black pepper to taste
½ cup white wine
            1 cup heavy cream
½ pounds shrimp, peeled and deveined
            2 tablespoons chopped fresh Italian parsley
            Grated Parmesan cheese

Serves 4

In a small bowl combine the mushrooms and water. Set aside to soak for 20 minutes.

In a large skillet, heat the butter and Colavita Extra Virgin Olive Oil over moderate heat and add the onion, shallots, and garlic. Sauté until the vegetables are soft, about 8 minutes. Add the bell peppers, mushrooms and their liquid, salt, and pepper and sauté until the peppers are softened but not cooked through. Increase the heat to moderately high; add the wine and cream and reduce to thicken. Reduce the heat slightly and add the shrimp, simmering until they are firm and pink, 3 to 5 minutes - do not overcook. Add the parsley and serve with Parmesan on the side.

Per Serving:
Calories 565 Protein 38.2 grams Carbohydrate 13.6 grams
Fiber 2.6 grams Fat 37.8 grams Net Carbs 11 grams 

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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