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 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
servingSize: -
sodium: 1152 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

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.

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