Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta recipe
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Ingredients
- 1 (16 ounce) package farfalle (bow-tie) pasta ¼ cup butter ¼ cup olive oil 2 tablespoons minced garlic 1 cup sliced shiitake mushrooms ½ cup sliced yellow onion 1 pound cooked shrimp, peeled and deveined 1 (14 ounce) can diced tomatoes ½ cup sun-dried tomato pesto ½ cup white wine 2 tablespoons lemon juice ½ cup half-and-half ½ cup shredded Parmesan cheese, plus more for topping ¼ cup chopped flat-leaf parsley 1 teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 1 teaspoon sea salt
Nutrition Info
- 958.9 caloriescarbohydrate: 96.8 gcholesterol: 271.8 mgfat: 40.6 gfiber: 6.5 gprotein: 46.7 gsaturatedFat: 14.5 gservingSize: -sodium: 1152 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain.
Heat a skillet over medium heat, add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion, cook and stir until tender, about 5 minutes.
Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture, simmer for 10 minutes. Remove skillet from heat, add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.