Ingredients:
1 (10 ounce) jars sun-dried tomatoes packed in oil, chopped
1 small onions, chopped
1/2 lb medium shrimp, peeled,deveined,tail off
1 cup chopped baby portabella mushrooms
4 cloves garlic, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
salt and pepper, to taste
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley
Directions:
Put large pot of salted water on to boil for pasta.
Drain sun-dried tomatoes, reserving oil.
Heat a large skillet over medium heat.
Add 2 tablespoons oil from sun-dried tomatoes.
Add onion, shrimp and mushrooms.
Saute until shrimp is pink, stirring often.
Stir in garlic and saute for about 1 minute.
Add tomato paste and cook for 2 minutes, stirring.
Add wine and sun-dried tomatoes.
Simmer until liquid is reduced by half, about 2 minutes.
Add pasta to boiling water and cook until al dente.
Stir occasionally.
Drain, reserving 1/2 cup liquid.
Add pasta to tomato mixture.
Toss to coat.
Add some liquid from pasta if too dry.
Salt and pepper to taste.
Sprinkle with goat cheese and parsley.
Stir into pasta mixture lightly.
Serve in bowls.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.