This is a quick and delicious recipe that can be thrown together in no time.
I'll often add some blanched broccoli, sweet onion or roasted red peppers to this when I wish to incorporate another veg.
Adding more veg. increases the number of servings so remember to cook more pasta to compensate. ( I always make a little extra pasta anyway).
Garlic Shrimp w-Sundried Tomatoes
Serves 4-5
* 9 oz. fresh linguine or vermicelli pasta
* 4 Tablespoons unsalted butter, cubed
* 1/4 cup extra virgin olive oil
* 1/2 pound sliced fresh mushrooms
* 3 large cloves garlic, minced or pressed
* 1/2 teaspoon crushed red pepper flakes (optional)
* 1 pound uncooked medium shrimp, peeled and deveined
* 6 oz. sun-dried tomatoes, thinly chopped
* 1 package ( 2.25 oz) slivered almonds, toasted
* 1/2 cup minced, fresh flat-leaf parsley
* 1/4 cup dry white wine or chicken broth (if using broth, add 2 teaspoons lemon juice)
* pinch of salt (to taste)
* fresh ground black pepper (12 turns)
* 1/2 cup grated Asiago (or Parmesano reggiano) cheese
Cook pasta (al dente').
Meanwhile, in a large skillet, melt butter with olive oil, add mushrooms & saute' for 2 minutes.
Add garlic & red pepper flakes (if using); cook 1 minute longer.
Add shrimp; cook and stir for 4-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, parsley, wine (or broth & lemon juice), salt and pepper; cook for 3-5 minutes or until heated through.
Quickly stir in fontinella cheese a little at a time until evenly distributed.
Drain pasta and place in a serving bowl; top with shrimp mixture.
Serve with Asiago cheese as garnish, or sprinkle on top before serving.
