Sundried Tomato and Shrimp over Farfalle

 

  • 1 jar old world marinated mushrooms
  • 1 cup seafood stock
  • 1 tsp corn starch (whisked together with stock, and then simmered in a small pan)
  • 1 cup sundried tomatoes, chopped (soak in the hot stock corn starch mixture)
  • 1 tsp Dijon mustard
  • 1 lb shrimp, raw, peeled and deveined
  • Basil, Parsley, pepper
  • 1 lb whole wheat Farfalle
  • 1 lb asparagus, cut on a diagonal
  • Juice and zest of one lemon
  • 3 tbsp sundried tomato dressing (Newman’s Own)

Put on water for the pasta and salt. Sauté the mushrooms with 1/2 of the marinade, then add the mustard. Add the pasta to the water, and when the pasta has cooked for a minute or two, throw the shrimp in the sauce (mushroom) pan, cook until pink and only slightly transparent then add the thickened seafood stock with the sundried tomatoes. Add the herbs and pepper.

Throw the asparagus in the pasta water in the last two minutes of cooking. Drain when al dente.

Juice and zest a lemon into the sauce, add the dressing, and then pour over the pasta and asparagus. Toss to combine.

This was delicious and the leftovers heated up beautifully!
Recipe by Meagan McKeever
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