Ingredientes para Angel Hair Pasta With Goat Cheese Sun Dried Tomatoes
- 1 (8 ounce) jar sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
- 1 cup chopped onion
- 1 lb medium shrimp, peeled & deveined
- 8 ounces baby portobello mushrooms, sliced
- 4 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1/2 cup dry white wine
- 1 (10 ounce) package angel hair pasta
- salt and pepper to taste
- 1/2 cup soft fresh goat cheese, crumbled
- 1/4 cup chopped fresh Italian parsley
- 1/2 cup reserved pasta water
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Cómo preparar Angel Hair Pasta With Goat Cheese Sun Dried Tomatoes
- Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package directions until al dente, stirring occasionally. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium heat.
- Add chopped onion and saute until softened, about 3-5 minutes.
- Add sliced mushrooms and saute for another 3-5 minutes.
- Add shrimp to the skillet and cook until pink and opaque, about 3-5 minutes, stirring frequently.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add tomato paste and cook for 2 minutes, stirring constantly.
- Pour in white wine and add drained sun-dried tomatoes. Simmer for 2 minutes, or until the liquid is slightly reduced.
- Add the cooked and drained pasta to the skillet. Toss to coat evenly with the sauce.
- If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Season with salt and pepper to taste.
- Remove from heat and gently stir in crumbled goat cheese and fresh parsley.
- Serve immediately in bowls and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
18g
Carbs
22g
