Sun-Dried Tomato & Shrimp Pasta from University Club - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Sun-Dried Tomato & Shrimp Pasta from University Club

INGREDIENTS

1 Tbl olive oil
6-8 shrimp, peeled
8-10 artichoke hearts, quartered
1/4 cup red onion, chopped rough
1/4 cup portobello mushrooms, grilled & diced
Creole Seasoning as needed
2 Tbl sun dried tomato pesto/ puree
3 oz. heavy cream
1 cup pasta of choice, cooked
Parmesan cheese, as needed

PROCEDURE

  • In a sautee pan, heat olive oil and saute shrimp
  • Add artichoke hearts, red onion and Portobello mushroom pieces. Cook for 1 to 2 minutes
  • Add sun-dried tomato pesto and creole seasoning. Toss evenly and add heavy cream. Bring to a boil and reduce by half.
  • Toss with pasta and serve.
  • Garnish with Parmesan cheese and enjoy.
Powered by WorldNow