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Entrée – Pasta
Shrimp & Mushroom Pasta with Sun-Dried Tomatoes

This recipe was inspired by
Paramita Roy of Chicago, IL (USA).

Yield: four portions


1 each package dried pasta (Barilla suggested), cooked according to manufacturer’s suggestions, cooled
1 lb. shrimp, raw, shells and sand vein removed
2 Tbsp. lemon juice
1 tsp. fresh thyme, stripped
1 tsp. fresh rosemary, stripped and chopped
1/4 tsp. ground black pepper
1/4 tsp. salt
1/4 c. olive oil, for sautéing (additional may be added if pan appears too dry during cooking)
1/2 c. red onion, sliced thin
2 Tbsp. chopped shallots
1 Tbsp. fresh chopped garlic
1/2 lb. sliced fresh mushrooms
1/4 c. sun-dried tomatoes
as needed fresh chopped parsley
as needed grated Parmesan cheese
as needed crushed red pepper flakes

Marinate shrimp with the ingredients up to and including the salt.

Add the olive oil to a large sauté pan over high heat and cook the onions, shallots and garlic for about 2 minutes until they just begin to soften. Add the mushrooms and the shrimp and continue cooking until the shrimp turn pink. Add the sun-dried tomatoes, lower the heat and simmer for 3 minutes.

The pasta may be re-heated by tossing with the shrimp mixture, or by sautéing some additional garlic, sun- dried tomatoes and olive oil and tossing the pasta with it until it is warm.

Place the pasta into a nice pasta bowl, pour the shrimp and any juice over it, and sprinkle with Parmesan and red pepper flakes. Serve with your favorite Italian bread.