This award winning recipe from Bella Sun Luci packs several bold and delicious flavors that compliment the shrimp and pasta perfectly.
Cook Time:20 min
Prep Time:10 min
Total Time:30 min
Servings: 6
Ingredients:
? cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
1 large shallot, chopped
2 teaspoons minced garlic
1 lb. shrimp (medium to large)
12 ounces marinated artichoke hearts, quartered
8 ounces sliced fresh mushrooms
1-2 Tablespoons butter
? cup dry white wine or chicken broth
12 ounces angel hair pasta
Pinch crushed red pepper, or to taste
? cup grated Parmesan cheese
Preparation:
Coat large deep sauté pan with olive oil and heat on medium. Add garlic and chopped shallots and sauté until tender (approx 5 minutes).
Bring water to a boil. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water for later.
Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture.
Combine and cook until shrimp turn opaque approximately 5 minutes.
Add wine or chicken broth and reduce to simmer. There should be enough liquid to generously coat pasta.
Add pinch of crushed red pepper to taste.
Add ½ cup reserved pasta water to shrimp mixture and stir.
Add drained pasta to shrimp mixture and combine well.
Plate and top with grated cheese to serve.