Ingredients40 m servings 959 cals
- 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.
Per Serving: 959 calories; 40.6 g fat; 96.8 g carbohydrates; 46.7 g protein; 272 mg cholesterol; 1152 mg sodium. Full nutrition
ReviewsRead all reviews 5
excellent recipe restaurant quality made it with 1/2 teaspoon crushed red pepper. Just the right amount of hot and I like spicy.
I'm vacationing and happened to have all the ingredients except for shrimp. I substituted imitation crab for the shrimp. I also only used half of the red pepper flakes and it was plenty hot enou...