Sun Dried Tomato and Shrimp Pasta with Artichokes & Mushrooms - Winning Recipe 2012!


  • ¾ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
  • 1 large shallot, chopped
  • 2 teaspoons minced garlic
  • 1 lb. shrimp (medium to large)
  • 12 ounces marinated artichoke hearts, quartered
  • 8 ounces sliced fresh mushrooms
  • 1-2 Tablespoons butter
  • ½ cup dry white wine or chicken broth
  • 12 ounces angel hair pasta
  • Pinch crushed red pepper, or to taste
  • ½ cup grated Parmesan cheese
  • Serves 4


  • Coat large deep sauté pan with olive oil and heat on medium. Add garlic and chopped shallots and sauté until tender (approx 5 minutes).
  • Bring water to a boil. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water for later.
  • Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture.
  • Combine and cook until shrimp turn opaque approximately 5 minutes.
  • Add wine or chicken broth and reduce to simmer. There should be enough liquid to generously coat pasta.
  • Add pinch of crushed red pepper to taste.
  • Add ½ cup reserved pasta water to shrimp mixture and stir.
  • Add drained pasta to shrimp mixture and combine well.
  • Plate and top with grated cheese to serve.
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