Shiitake Mushroom Sun Dried Tomato Pesto And Shrimp Pasta Recipes

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SHIITAKE MUSHROOM, SUN-DRIED TOMATO PESTO, AND SHRIMP PASTA



Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta image

Sauteed shiitake mushrooms, sun-dried tomato pesto, and shrimp combined with all the best ingredients to make a succulent pasta that will stay at the front of your recipe box.

Provided by Jennifer Abel Bandow

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 17

1 (16 ounce) package farfalle (bow-tie) pasta
¼ cup butter
¼ cup olive oil
2 tablespoons minced garlic
1 cup sliced shiitake mushrooms
½ cup sliced yellow onion
1 pound cooked shrimp, peeled and deveined
1 (14 ounce) can diced tomatoes
½ cup sun-dried tomato pesto
½ cup white wine
2 tablespoons lemon juice
½ cup half-and-half
½ cup shredded Parmesan cheese, plus more for topping
¼ cup chopped flat-leaf parsley
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon sea salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion; cook and stir until tender, about 5 minutes.
  • Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
  • Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.

Nutrition Facts : Calories 958.9 calories, Carbohydrate 96.8 g, Cholesterol 271.8 mg, Fat 40.6 g, Fiber 6.5 g, Protein 46.7 g, SaturatedFat 14.5 g, Sodium 1152 mg, Sugar 9 g

SHIITAKE MUSHROOM, SUN-DRIED TOMATO PESTO, AND SHRIMP PASTA



Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta image

Sauteed shiitake mushrooms, sun-dried tomato pesto, and shrimp combined with all the best ingredients to make a succulent pasta that will stay at the front of your recipe box.

Provided by Jennifer Abel Bandow

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 17

1 (16 ounce) package farfalle (bow-tie) pasta
¼ cup butter
¼ cup olive oil
2 tablespoons minced garlic
1 cup sliced shiitake mushrooms
½ cup sliced yellow onion
1 pound cooked shrimp, peeled and deveined
1 (14 ounce) can diced tomatoes
½ cup sun-dried tomato pesto
½ cup white wine
2 tablespoons lemon juice
½ cup half-and-half
½ cup shredded Parmesan cheese, plus more for topping
¼ cup chopped flat-leaf parsley
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon sea salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion; cook and stir until tender, about 5 minutes.
  • Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
  • Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.

Nutrition Facts : Calories 958.9 calories, Carbohydrate 96.8 g, Cholesterol 271.8 mg, Fat 40.6 g, Fiber 6.5 g, Protein 46.7 g, SaturatedFat 14.5 g, Sodium 1152 mg, Sugar 9 g

HERBED PASTA WITH SHIITAKE MUSHROOMS



Herbed Pasta With Shiitake Mushrooms image

A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.

Provided by Ingy1171

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb spaghetti noodles
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
2 -3 garlic cloves, diced
1/2 medium onion, chopped
1 1/2 teaspoons chopped basil (I use freeze-dried)
1/2 teaspoon italian seasoning
1/2 cup milk
1/2 cup dry white wine
6 -9 dried shiitake mushrooms
1 cup parmigiano-reggiano cheese

Steps:

  • Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
  • Cook pasta according to package directions and set aside.
  • In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
  • Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
  • Add wine. Cook another 2-3 minutes to allow flavors to blend.
  • Add milk and let simmer until liquid is almost evaporated.
  • Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
  • Sprinkle with Parmigiano-Reggiano and serve.

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