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

Ingredients

• 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

Directions

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.