Ingredients

The following ingredients have 5 Servings
  • 0.5 cup unsalted butter
  • 2 tablespoons olive oil
  • 3 large cloves garlic (minced)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 ounces sliced mushrooms
  • 3 large Roma tomatoes (seeded and diced)
  • 0.5 pound shrimp (peeled and deveined)
  • .25 cup cream cheese (I used dairy-free)
  • 8 ounces penne pasta (cooked and drained reserving 2/3 cup of water)
  • .25 cup grated Asiago Parmesan cheese
  • .25 cup grated Parmesano Reggiano cheese
  • .25 cup grated Romano cheese
  • 2 tablespoons chopped Italian parsley
  • salt and pepper to taste
  • 9 ounces frozen breaded shrimp ( (cooked according to package directions))

Instruction

  • Preheat oven and bake frozen, breaded shrimp according to package directions.
  • Heat oil and melt butter in a large skillet over medium heat.
  • Add the garlic, stir and cook for one minute.
  • Add the sliced mushrooms, basil, oregano, stir and cook for 3 minutes to soften.
  • Add the tomatoes and shrimp. Stir and cook until shrimp is pink.
  • Stir in the cream cheese and cook until melted.
  • Add cooked pasta and enough reserved hot pasta water to thin sauce to desired consistency.
  • Stir in the cheeses and Italian parsley. Season with salt and pepper to taste.
  • Serve pasta topped with breaded shrimp.