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Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta
Jennifer Abel Bandow
“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.”
Cook: 30 m
Ready In: 40 m
- 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.
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