This recipe came from the "Sunday Night Football Cookbook", published in 2008. The book contains recipes from players, coaches, and restaurants in cities around the NFL. This was posted by Roy Williams, a wide receiver who at the time played for the Lions but now plays for the Cowboys.

Ingredients

4 serv.

lb penne pasta↗1 lb
cup olive oil↗1⁄4 cup
lb shrimp, peeled and deveined↗3⁄4 lb
ounces mushrooms↗10 ounces
garlic cloves↗3
cup white wine↗1⁄4 cup
ounces lump crabmeat↗8 ounces
cup heavy cream↗3⁄4 cup
teaspoons lemon zest↗2 teaspoons
tablespoon lemon juice↗1 tablespoon
teaspoons rosemary↗2 teaspoons
tablespoons unsalted butter↗3 tablespoons
salt, pepper, and parmesan cheese to taste↗

Step-by-step instructions

1
Slice the mushrooms. Mince the garlic.
2
Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
3
Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
4
Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
5
Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
6
Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
7
Serve immediately garnished with parmesan cheese.

Source: food.com

Original recipe ↗

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