Shrimp'n Shrooms w/Creamy Cognac Sauce

Kim Biegacki


Well, tonight was a meal all for me since my husband is in Florida taking an exam. I rushed to the store and got the goodies. LOL
I was so excited to make this dish cause I love all these items and my new found love of cookin' with cognac and pancetta just put it over the top with flavor.
I didn't have anyone to share this with so I will rely on you all to share whether you like my one of a kind creation.
I really loved how the wavy kale held the sauce. I love taking a bite and getting a nice bite of the creamy cognac sauce with shrooms and shrimp too.


★★★★★ 2 votes

4 servings
10 Min
25 Min
Stove Top


  • 1 lb
    large shrimp
  • 8 oz
  • 1/4 c
    onions, diced
  • 6-8 large
    leaves of kale, chopped or torn (i use the whole leaf but if you want chop off stems)
  • 1/3 c
  • 1/4 c
  • 1 Tbsp
    garlic, minced
  • 1/2 - 1 c
    fire roasted tomatoes, diced
  • 3 to 4 Tbsp
    heavy cream (approx.)
  • 1/4 c
    sour cream (approx.)
  • 2 1/2 Tbsp
    tomato paste
  • 8 - 12 oz
    baby bellas, sliced
  • 1/2 box
    thin spaghetti or angel hair pasta (8 oz)

How to Make Shrimp'n Shrooms w/Creamy Cognac Sauce


  1. Saute your onions, pancetta for 5 or so minutes in butter and then add your chopped kale, garlic, baby bellas, and tomatoes. Add some of your cognac and cook for about 15 minutes with a lid on. Stirring occasionally & then add your tomato paste & remaining cognac. (If you need to you add a little water if necessary). Next, add your shrimp to cook through and your cream and sour cream to the sauce. It should be about 5 -7 minutes depending on the size of shrimp. Add your salt and pepper to taste as well.

    When you add your shrimp is when you will add your pasta to it's boiling water as it takes only about 6 minutes for al dente.

    Serve this on top of the pasta.

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