8 sundried tomato shrimp pasta Recipes

shrimp ( i used raw 50-70 per lb. size, frozen, tail off, about 20 or so), fresh mushrooms - sliced (about 6 white - or your preference), approx. 1/4 cup chopped sundried tomatoes (jarred , packed in oil), minced garlic, chicken broth (i use swanson s low sodium), cream cheese - 8 oz. (i used philly light ), red pepper flakes to taste (i used about 1 1/2 tsp or so, we like it hot), dried sweet basil (fresh would be wonderful), dried coriander, salt to taste, dried pasta (guesstimate) cooked to al dente (your preference, i used shells)

raw shrimp, pasta noodles (i use thin spaghetti), whole onion, minced garlic (found in a jar in produce section), butter, diced tomatoes (drained ), alfredo sauce (i like sundried tomato or roasted red pepper)

shrimp, peeled, kraft sun-dried tomato salad dressing, divided, butter, garlic clove, minced, chicken broth, basil, salt, pepper, cream cheese, softened, pasta, cooked

pasta (i am a lover and this did the trick!), raw shrimp, artichoke hearts, sundried tomatoes, garlic , (11215) or to taste, onion , 1 slice, red pepper , about 1/4 pepper sliced, parmesan cheese, grated

whole wheat linguine , reserve 1/4 cup liquid, sundried tomato oil , from the jar, garlic cloves, thinly sliced, yellow pepper , julienned (thinly sliced), shrimp, peeled, deveined, tail off, sun-dried tomatoes, sliced (in oil), white wine , your favourite reasonably priced, fresh basil, chopped, fresh parsley, chopped, crushed red pepper flakes, parmesan cheese, freshly grated, salt and pepper

linguine pasta, extra virgin olive oil, unsalted butter, garlic, minced (or more to taste), bay scallops, shrimp, peeled and deveined, clam juice, sundried tomatoes, artichoke hearts, chopped fresh parsley, lemon zest, salt, dried red pepper flakes