Double Shrimp Pasta
This Double Shrimp Pasta is a restaurant quality meal that is incredibly easy to make at home in about 30 minutes!
Servings: 4 Servings
Calories: 734kcal
Ingredients
- 0.5 cup unsalted butter
- 2 tablespoons olive oil
- 3 large cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 ounces sliced mushrooms
- 3 large Roma tomatoes seeded and diced
- 0.5 pound shrimp peeled and deveined
- .25 cup cream cheese I used dairy-free
- 8 ounces penne pasta cooked and drained reserving 2/3 cup of water
- .25 cup grated Asiago Parmesan cheese
- .25 cup grated Parmesano Reggiano cheese
- .25 cup grated Romano cheese
- 2 tablespoons chopped Italian parsley
- salt and pepper to taste
- 9 ounces frozen breaded shrimp (cooked according to package directions)
Instructions
- Preheat oven and bake frozen, breaded shrimp according to package directions.
- Heat oil and melt butter in a large skillet over medium heat.
- Add the garlic, stir and cook for one minute.
- Add the sliced mushrooms, basil, oregano, stir and cook for 3 minutes to soften.
- Add the tomatoes and shrimp. Stir and cook until shrimp is pink.
- Stir in the cream cheese and cook until melted.
- Add cooked pasta and enough reserved hot pasta water to thin sauce to desired consistency.
- Stir in the cheeses and Italian parsley. Season with salt and pepper to taste.
- Serve pasta topped with breaded shrimp.
Nutrition
Calories: 734kcal | Carbohydrates: 46g | Protein: 41g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 395mg | Sodium: 1268mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1190IU | Vitamin C: 9mg | Calcium: 438mg | Iron: 4.3mg