Broiled Shrimp, Oyster Mushrooms, Pappardelle

Broiled Shrimp, Oyster Mushrooms, Pappardelle
Simple to prepare using a single oven-safe pan for mixing and cooking. All items are preppped, layered on pan, drizzled with olive oil and wine. When cooked flavors come together it creates its own sauce. Use head on prawns; it enhances the flavor of the sauce.

Ingredients featured for this plate-up:

Head on prawns, shells peeled and deveined
Oyster mushrooms
Ripe cherry tomatoes
Shallots, sliced
Garlic, sliced
Basil, Thyme and Sage leaves, fresh. Reserve some for garnishing
Olive oil
Dry white wine
Salt and freshly ground black pepper
Whole butter

Fresh cooked papppardelle pasta, kept warm
Parmesan Reggiano, fresh shaved

Plate-Up Instructions:
Preheat oven to: Broil, top heat, 500°.

Prep ingredients: all should be cut in sizes for quick cooking. The head on prawns may be left whole. Brush olive oil lightly on the bottom of an oven safe saute pan. Arrange single layer of prawns, tomatoes, mushrooms. Top with shallots, garlic and herbs. Drizzle with olive oil. Season lightly with salt and freshly ground black pepper. Splash lightly with dry white wine.

Slide pan in oven under broiler and broil until shrimp are done. Typically there is no need to turn, depending on the size of shrimp. Don't overload the pan. You want a hot, quick and dry cooking process to achieve a nice roasted flavor for the dish.

When done, remove from oven, drop about 2 tablespoons of whole butter in pan. Swirl with ingredients to create sauce. Immediately slide pan ingredients over pasta. Top with basil leaves and fresh shaved parmesan.