Penne with Shrimp and Morel Mushrooms

Ingredients

• 4 1/2-ounce packages dried morel mushrooms
• 2 1/2 cups very hot water
• 1/2 cup olive oil, divided
• 2 pounds uncooked large shrimp, shelled, deveined
• 2 tablespoons chopped fresh rosemary, divided
• 1 1/2 pounds crimini (baby bella) mushrooms, thickly sliced
• 5 garlic cloves, peeled, pressed into small bowl
• 1/2 cup dry white wine
• 1 1/4 cups heavy whipping cream
• 1 1/2 pounds penne
• 1/2 cup chopped fresh parsley

Preparation

• Place dried morels in medium bowl; add 2 1/2 cups hot water. Soak until tender, about 35 minutes. Lift out morels, squeezing liquid back into bowl; reserve liquid. Cut any large morels in half.
• Heat 1/4 cup oil in large skillet over high heat. Add shrimp; sprinkle with salt, pepper, and 1 tablespoon rosemary. Sauté until just opaque in center, about 3 minutes. Transfer shrimp to bowl. Add 1/4 cup oil to same skillet; reduce heat to medium-high. Add morels, crimini mushrooms, garlic, and 1 tablespoon rosemary. Sprinkle with salt and pepper. Sauté until mushrooms are browned, about 8 minutes. Add wine. Cook 1 minute, scraping up browned bits. Add cream and 1 cup mushroom soaking liquid, leaving any sediment in bowl. Boil until sauce thickens enough to coat spoon, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to same pot.
• Add mushroom sauce, parsley, and shrimp to pasta in pot. Toss over medium-high heat until warmed through, adding more mushroom soaking liquid (leaving sediment in bowl) if pasta is dry. Season with salt and pepper. Transfer to large bowl.