shiitake mushroom, sun-dried tomato pesto, and shrimp pasta

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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, , 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.