Shrimp with Style
1 pkg (9oz.) refrigerated angel hair pasta
1/2 lb. sliced fresh mushrooms
1 1/2 tsp minced garlic
1 cup butter, cubed
1 pound uncooked medium shrimp, peeled and deveined
2 pk (3 oz. each) julienned sun dried tomatoes, not oil packed
1 pkg (2 1/4 oz.) slivered almonds toasted
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley
3 tbs white wine
2 tbs lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile in a large skillet, saute mushrooms and garlic in butter for 2 minutes. Add shrimp and cook and stir for 5-7 minutes or until the shrimp turns pink.
Stir in the tomatoes, almonds, feta cheese, parsley, wine, lemon juice, salt and pepper; cook for 3-5 minutes or until heated until. Drain the pasta and place in serving bowl; top with shrimp mixture and Parmesan cheese.
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