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Entrée – Pasta
Shrimp & Mushroom Pasta with Sun-Dried Tomatoes |
This recipe was inspired by
Paramita Roy of Chicago, IL (USA).
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Yield: four portions
Ingredients:
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1 each |
package dried pasta (Barilla suggested), cooked according to manufacturer’s suggestions, cooled |
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1 lb. |
shrimp, raw, shells and sand vein removed |
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2 Tbsp. |
lemon juice |
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1 tsp. |
fresh thyme, stripped |
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1 tsp. |
fresh rosemary, stripped and chopped |
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1/4 tsp. |
ground black pepper |
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1/4 tsp. |
salt |
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1/4 c. |
olive oil, for sautéing (additional may be added if pan appears too dry during cooking) |
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1/2 c. |
red onion, sliced thin |
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2 Tbsp. |
chopped shallots |
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1 Tbsp. |
fresh chopped garlic |
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1/2 lb. |
sliced fresh mushrooms |
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1/4 c. |
sun-dried tomatoes |
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as needed |
fresh chopped parsley |
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as needed |
grated Parmesan cheese |
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as needed |
crushed red pepper flakes |
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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.
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