Rigatoni with Shrimp, Mushrooms, and Mustard Cream Sauce
Bring a large pot of salted water to a boil and cook the rigatoni until al dente ( to the tooth) and drain.
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Ingredients
- 1 pound rigatoni
- 3 cups mixed mushrooms, sliced thin
- 3 shallots, sliced thin
- Grapeseed oil
- Kosher salt
- Cracked black pepper
- ½ cup white wine
- 3 tablespoons mustard
- 1 cup heavy cream
- 1 cup heirloom cherry tomatoes
- 6-8 sprigs thyme
- ¼ cup mascarpone
- 1 pound medium shrimp, peeled and deveined
- ¼ cup chopped parsley
- Pecorino cheese for grating
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