- 1 (16 ounce) package farfalle (bow-tie) pasta
- 1/4 cup butter
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 cup sliced shiitake mushrooms
- 1/2 cup sliced yellow onion
- 1 pound cooked shrimp, peeled and deveined
- 1 (14 ounce) can diced tomatoes
- 1/2 cup sun-dried tomato pesto
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/2 cup half-and-half
- 1/2 cup shredded Parmesan cheese, plus more for topping
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 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.
05/21/2018
recipepes.com
Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta, recipe
PT15M
PT1H
5
455 calories
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