Jayne
It’s the middle of March and no snow. At this point don’t bother anymore, just bring on the sunshine, warm weather and my beautiful flowers. Even though I’m still wishing for spring to come soon, there is still the want of some winter comfort food that I crave.
I just have to share this recipe with you because it is fantastic and I know if you serve it at your next dinner party you will be the hit!! The best part is it is so very easy and quick but your friends will think you worked all day in the kitchen and what the heck let them think it!!!
To begin, cook bow tie pasta as prepared on back of package. In saucepan melt cream cheese 
and then add the heavy whipping cream along with freshly grated parmesan cheese and stir until smooth and creamy on low heat.
In separate saucepan over medium heat add three cloves chopped garlic, one jar of sundried tomatoes including two tablespoons of the oil and the sliced mushrooms. Sauté until garlic and mushrooms are cooked through. Then add shrimp to the saucepan and cook until internal temperature of shrimp reaches 145 degrees. Approximately 3 to 4 minutes.
Then add the pasta to the mushroom and tomato mixture and mix together. Then last but not least add the cream cheese mixture and stir altogether and heat through. Sprinkle a little parsley over the top for that added flavor and color. Then sit back and enjoy….I do every time!!!
If you want another option for this recipe you can add 2-cups of Rotisserie Chicken instead of the shrimp and that gives you another wonderful option. A full printable recipe is featured below for your use!
- 16 oz. Package Bow Tie Pasta, fully cooked
- 2 T. Olive Oil
- 3 Cloves Garlic, chopped
- 1 Jar Sun-Dried Tomatoes, with oil
- 8 Oz. Package Fresh Mushrooms, sliced
- 16 Oz. Package of 31/40 ct. Wholey Shrimp, raw, peeled and deveined, tails removed
- 8 Oz. Package Cream Cheese
- Cup Heavy Whipping Cream
- ½ Cup Fresh Grated Parmesan Cheese
- Cook Bow Tie Pasta as prepared on package.
- In saucepan, melt cream cheese and add the heavy whipping cream along with freshly grated parmesan cheese and stir until smooth and creamy on low heat.
- In separate saucepan over medium heat add three cloves chopped garlic, one jar of sundried tomatoes including two tablespoons of the oil and the sliced mushrooms.
- Sauté until garlic and mushrooms are cooked through.
- Then add shrimp to the saucepan and cook until internal temperature of shrimp reaches 145 degrees or for approximately 3 to 4 minutes.
- Then add the pasta to the mushroom and tomato mixture and mix together.
- Then add the cream cheese mixture and stir altogether and heat through.
- Sprinkle a little parsley over the top for added flavor and color.
When your finished cooking, treat yourself to a glass of my new favorite wine that perfectly pairs with this Sun-Dried Tomato & Shrimp Pasta dish called Dark Horse Sauvignon Blanc! The flavors compliment the meal perfectly and make for a completely delicious taste sensation.
I hope this meal helps you keep your spring fever at bay! Enjoy- I know I did!
Jayne
Coborn’s Inc. Meat and Seafood Merchandiser
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