Sun Dried Tomato and Shrimp Pasta with Artichokes & Mushrooms
{{#rendered}} {{/rendered}}Enjoy this simple meal with friends and family. (Bella Sun Luci)
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
{{#rendered}} {{/rendered}}Total Time:30 min
Servings: 6
Ingredients:
? cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
{{#rendered}} {{/rendered}}1 large shallot, chopped
2 teaspoons minced garlic
1 lb. shrimp (medium to large)
{{#rendered}} {{/rendered}}12 ounces marinated artichoke hearts, quartered
8 ounces sliced fresh mushrooms
1-2 Tablespoons butter
{{#rendered}} {{/rendered}}? cup dry white wine or chicken broth
12 ounces angel hair pasta
Pinch crushed red pepper, or to taste
{{#rendered}} {{/rendered}}? 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.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}Plate and top with grated cheese to serve.