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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I created this supper standout one day with just the items in my refrigerator at the time. The recipe will leave your mouth watering for more! My family craves this dish any time of year because itâs so delicious and light. Enjoy! writes Cyndi McLaughlin in Pinon Pines, California. Ingredients:
1 package (9 ounces) refrigerated angel hair pasta |
1/2 pound sliced fresh mushrooms |
1 cup butter, cubed |
1-1/2 teaspoons minced garlic |
1 pound uncooked medium shrimp, peeled and deveined |
2 packages (3 ounces each) julienned sun-dried tomatoes (not packed in oil) |
1 package (2-1/4 ounces) slivered almonds, toasted |
1/2 cup crumbled feta cheese |
1/2 cup minced fresh parsley |
3 tablespoons white wine or chicken broth |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter for 2 minutes. Add garlic; cook 1 minute longer. Add shrimp; cook and stir for 5-7 minutes or until shrimp turn pink.
2. Stir in the tomatoes, almonds, feta cheese, parsley, wine, lemon juice, salt and pepper; cook for 3-5 minutes or until heated through.
3. Drain pasta and place in a serving bowl; top with shrimp mixture and cheese. Yield: 5 servings.
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