Shiitake Mushroom, Sun-Dried Tomato Pesto, And Shrimp Pasta

• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1/4 cup butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 cup sliced shiitake mushrooms
• 1/2 cup sliced yellow onion
• 1 pound cooked shrimp, peeled and deveined
• 1 (14 ounce) can diced tomatoes
• 1/2 cup sun-dried tomato pesto
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/2 cup half-and-half
• 1/2 cup shredded Parmesan cheese, plus more for topping
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

1. 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.
2. 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.
3. 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.
4. Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.

pasta, butter, olive oil, garlic, shiitake mushrooms, onion, shrimp, tomatoes, tomato pesto, white wine, lemon juice, parmesan cheese, flatleaf, red pepper, freshly ground black pepper, salt

Taken from www.allrecipes.com/recipe/242158/shiitake-mushroom-sun-dried-tomato-pesto-and-shrimp-pasta/ (may not work)