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This is one of my favorite pasta dishes. It’s healthy and has a wonderful white wine sauce that gets its flavor from the portobello mushrooms. Broccoli rabe is milder than regular broccoli. The stems are also smaller and tenderer and may be used in the dish. For best results, follow the instructions below. Cooking the components separately keeps the flavors clean. If you need a quick dinner that doesn’t require a pot and 3 separate pans, you can cook the garlic, mushrooms, broccoli rabe, and shrimp in a single pan.
- 1 lb farfalle
- 8 tablespoons olive oil, plus more as needed
- 4 large portobello mushroom caps, roughly chopped
- 1 cup dry white wine (I prefer chardonnay)
- 10 oz broccoli rabe or broccolini, roughly chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 lb tail-off shrimp
- Freshly grated Parmesan cheese
Bring a large pot of water to a boil over high heat, add 1 tablespoon of salt and the farfalle, and cook until al dente (8 to 11 minutes), or according to the directions on the package.
In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the mushrooms and saute until they sweat. Be sure not to crowd the mushrooms. Add olive oil as needed.
Add ¾ cup of wine to the pan and simmer over low heat. Do not allow the liquid to boil off.
Meanwhile, in another large pan, heat 2 tablespoons of olive oil over medium heat. Add the broccoli rabe and ¼ cup of wine. Cook the broccoli rabe until tender, about 5 minutes.
Meanwhile, in another large pan, melt the butter and 3 tablespoons of olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, and 1 1/2 teaspoons of salt, and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Place the shrimp on a plate and set aside.
When the pasta is done, drain the cooked farfalle and pour it back into the pot. Immediately add the shrimp, mushrooms with wine sauce, and the broccoli rabe, toss well, and add salt to taste. Top with freshly grated Parmesan and serve immediately.