Shrimp and Mushroom Fettuccine with Corn and Pancetta

I came across this dish for shrimp, chanterelle mushroom and corn pasta a while ago. It looked similar to Chanterelle and Corn Risotto with Scallops that I made and really enjoyed not too long ago. I wanted to try cooking with chanterelle mushrooms again and I hardly needed an excuse to make another dish with shrimp in. Corn season was long gone so I did not have access to fresh corn on the cob. I ended up forgetting to get the chives and so I replaced them with some dill that I had on hand. It turned out to be really good. The sweetness of the corn balanced the saltiness of the pancetta and mushrooms fried in butter. The cream made the pasta nice a creamy and the dill actually went pretty well in the dish. Of course the prawns were nice and juicy and succulent.

Ingredients:
1 tablespoon butter
1 ounce pancetta (chopped)
1 cup wild mushrooms (sliced)
1/2 teaspoon fresh thyme
1 tablespoon butter
2 shallots (chopped)
2 cloves garlic
1/2 cup corn (fresh, frozen or canned)
1/2 cup dry white wine
1/2 pound shrimp (shelled and deveined)
2 tablespoons heavy cream
salt and pepper to taste
2 tablespoons dill (chopped)
2 servings fettuccine (cooked)

Directions:
1. Melt the butter in a pan.
2. Add the pancetta, mushrooms and thyme and fry until the mushrooms are golden brown, about 10 minutes.
3. Set the pancetta and mushrooms aside.
4. Melt the butter in the pan.
5. Add the shallots and saute until golden brown, about 10 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the corn and saute until warm, about 2 minutes.
8. Add the mushrooms and pancetta back to the pan.
9. Add the white wine and deglaze the pan.
10. Add the shrimp and cook for a few minutes on each side.
11. Add the cream, salt and pepper and mix.
12. Add the dill and remove from the heat.

Similar Recipes:
Wild Mushroom and Double Smoked Bacon Linguine