Fusilli with Shrimp and Grated Pressed Caviar

• 3/4 pound fusilli
• 1 large shallot, minced
• 1/4 pound white mushrooms, sliced 1/2 inch thick (2 cups)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine
• 1 cup light cream
• Salt and freshly ground pepper
• 3/4 pound large shrimpshelled, deveined and halved lengthwise
• 2 tablespoons minced chives
• 1 tablespoon pressed caviar (1 ounce), frozen
• Freshly grated Parmigiano-Reggiano cheese, for garnish

1. In a large pot of boiling salted water, cook the fusilli over high heat until al dente.
2. Drain the pasta and return it to the pot.
3. In a large skillet, cook the shallot and mushrooms in the olive oil over moderately high heat, stirring, until softened, 5 minutes.
4. Add the wine and boil over high heat for 1 minute.
5. Add the cream, season with salt and pepper and bring to a boil.
6. Stir in the shrimp and chives and simmer over moderately high heat until the shrimp are just white throughout, about 1 minute.
7. Add the shrimp and sauce to the fusilli and toss.
8. Season lightly with salt and pepper; transfer to bowls.
9. Coarsely shred the caviar over the pasta on a frozen box grater (this will prevent the caviar from sticking).
10. Garnish with the cheese and serve.

fusilli, shallot, white mushrooms, extravirgin olive oil, white wine, light cream, salt, chives, pressed, cheese

Taken from www.foodandwine.com/recipes/fusilli-with-shrimp-and-grated-pressed-caviar (may not work)