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Categories:Viewed: 25 - Published at: 3 years ago
Ingredients
- 3 tbsp olive oil
- 5 oz mushrooms, halved
- 20 None raw, tail-on shrimp or prawns
- 3 oz sun dried tomatoes
- 1 None onion, peeled and finely chopped
- 3-4 None garlic cloves, chopped
- 3/4 cup dry white wine
- 3 tbsp tomato puree
- 11 oz dried capellini (angel hair) pasta
- 5 oz goat cheese or cream cheese
- 1 oz parsley, roughly chopped
Method
- Heat 2 tbsp of the oil in a large frying pan, add the mushrooms and cook for 2-3 mins. Remove from the pan and set aside.
- Heat the remaining oil in the pan, add the shrimp and stir-fry for 2-3 mins until pink. Remove from the pan with a slotted spoon and set aside.
- To make the sauce, place the tomatoes, onion and garlic in the pan and cook together stirring for 1-2 mins. Add the wine and 1/2 cup of water. Stir in the tomato puree and reduce by half.
- Meanwhile, cook the pasta according to the packet directions. Drain, reserving 3/4 cup of the pasta water.
- Stir the goat cheese (or cream cheese) and reserved pasta water into the tomato sauce. Season with salt and freshly ground black pepper. Heat for 1-2 mins.
- Stir the pasta into the sauce mixing thoroughly. Add the cooked shrimp and mushrooms and most of the parsley. Heat for 1 min, then divide between four bowls. Serve garnished with the remaining parsley.
