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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."
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40 m servings 959 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 959 calories; 40.6 g fat; 96.8 g carbohydrates; 46.7 g protein; 272 mg cholesterol; 1152 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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excellent recipe restaurant quality made it with 1/2 teaspoon crushed red pepper. Just the right amount of hot and I like spicy.

First thing I tried on this site and I thought it was excellent!

Excellent taste, easy to make, sauce was too runny though.

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...

I would definitely make this again. It was delicious.