Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta Recipe

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil stirring occasionally until cooked through yet firm to the bite about 12 minutes; drain.

Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant about 1 minute. Add mushrooms and onion; cook and stir until tender about 5 minutes.

Mix shrimp diced tomatoes pesto wine and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half Parmesan cheese parsley red pepper flakes black pepper and salt and mix until sauce is well combined.

Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.