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

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2.11 out of 5 (91 ratings)

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


  1. Marinate shrimp with the ingredients up to and including the salt.
  2. 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.
  3. 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.
  4. 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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