Sun-dried tomato and shrimp pasta with artichokes and mushrooms
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3/4 cup Bella Sun Luci julienne cut sun-dried tomatoes in olive oil and herbs
1 large shallot, chopped
2 tsp. minced garlic
12 oz. angel hair pasta
12 oz. marinated artichoke hearts, quartered
1 lb. medium to large shrimp
8 oz. fresh mushrooms, sliced
1 to 2 tbsp. butter
1/2 cup dry white wine or chicken broth
Pinch crushed red pepper, or to taste
1/2 cup grated Parmesan cheese
Coat a large, deep sauté pan with a little olive oil from the tomatoes and heat on medium. Add shallots and garlic and sauté until tender, about 5 minutes. Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup of the pasta water for later use.
Add sun-dried tomatoes, artichokes, shrimp, mushrooms and butter to shallot/garlic mixture. Combine and cook until shrimp turn opaque, about 5 minutes. Add wine and reduce to simmer. Stir in crushed red pepper and 1/2 cup reserved pasta water. Add drained pasta and stir well. Transfer to a serving dish and top with grated cheese.