SHIITAKE MUSHROOM, SUN-DRIED TOMATO PESTO, AND SHRIMP PASTA

Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta image

Sauteed shiitake mushrooms, sun-dried tomato pesto, and shrimp combined with all the best ingredients to make a succulent pasta that will stay at the front of your recipe box.

Provided by Jennifer Abel Bandow

Categories Main Dish Recipes Pasta Shrimp

Time 40m

Yield 4

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 958.9 calories, Carbohydrate 96.8 g, Cholesterol 271.8 mg, Fat 40.6 g, Fiber 6.5 g, Protein 46.7 g, SaturatedFat 14.5 g, Sodium 1152 mg, Sugar 9 g