Rating: 4.6 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

959 calories; protein 46.7g; carbohydrates 96.8g; fat 40.6g; cholesterol 271.8mg; sodium 1152mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
01/12/2020
I used a full pound of shiitake mushrooms. Skipped the white wine because I didn’t feel like opening a bottle for a half cup of wine (cooking for one tonight). Did not have the sun dried tomato pesto, so used chili pesto instead, and this gave the dish some heat (yum!). Read More
(1)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2020
I used a full pound of shiitake mushrooms. Skipped the white wine because I didn’t feel like opening a bottle for a half cup of wine (cooking for one tonight). Did not have the sun dried tomato pesto, so used chili pesto instead, and this gave the dish some heat (yum!). Read More
(1)
Rating: 5 stars
07/25/2016
First thing I tried on this site and I thought it was excellent! Read More
Rating: 4 stars
01/28/2016
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 enough. I also substituted spaghetti for the pasta and used the 4 oz. package of assorted fresh mushrooms I had for the shiitake mushrooms. Awesome dish! Read More
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Rating: 5 stars
03/25/2017
excellent recipe restaurant quality made it with 1/2 teaspoon crushed red pepper. Just the right amount of hot and I like spicy. Read More
Rating: 4 stars
06/21/2016
Excellent taste easy to make sauce was too runny though. Read More
Rating: 5 stars
11/05/2015
I would definitely make this again. It was delicious. Read More
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Rating: 5 stars
06/13/2019
Made this tonight and it was absolutely delicious. We will definitely make it again for company! A few changes may be beneficial: 1) I doubled up on the shiitaki mushrooms and onions and it seemed about the right ration. 2) I made the tomato pesto with 1/2 cup sundried tomatoes in oil and added half again as much fresh basil chopping everything fine. Left out garlic as I put plenty in the main recipe. 3) I used uncooked peeled shrimp and mixed the teaspoon of pepper flakes with the shrimp an hour before cooking. I added the shrimp about 1/3 of the way through the 10-minute simmering cycle and they came out perfect! 4) I undercooked the pasta just a bit (used linguini because that's what I had) and then tossed into the sauce with a few minutes left of simmering time. Sucks up lots of flavor and juice! Enjoy! Read More