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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

Ingredients:

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



Procedure:
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.