Penne with Shrimp and Morel Mushrooms

Adapted from Bon Appetit

 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
1/2 cup mascarpone
1/2 cup prosciutto
1 1/2 pounds penne
1/2 cup chopped fresh parsley
1/4 tsp pepper flakes
fresh grated Parmesan
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, pepper flakes 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, mascarpone 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, pepper and Parmesan.  Sever hot with garlic bread