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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. |