Pasta Toss

Adam and I love pasta, but have been in a lul lately, it seems like we always have a red sauce with our pasta, and it’s getting to be the same old same old. I found a recipe last week for a pasta toss. I followed that recipe as a lay out, but kind of made my own as we went. The original recipe is from Allrecipes.

Broccoli Shrimp and Mushroom Toss (From: My Recipe)

• 2 cups uncooked bow tie pasta
• 1/4 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon butter or stick margarine
• 1 tablespoon olive oil
• 1 c. sliced mushroom
• 2 cups broccoli florets
• 1/4 teaspoon salt
• 8 ounces uncooked shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese
• 1 lemon
• 1/4 c. of half and half
• 2 T. Olive Oil

Cook pasta according to package directions.

Mix, Parmesan, half and half, lemon, and 2 T oil.

In a large nonstick skillet, saute onion and garlic in butter and oil until tender.

Add broccoli and salt; cook and stir over medium-high heat for 8 minutes or until close to tender. Add mushrooms and cook until tender then add shrimp.

Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender.

Drain pasta; transfer to a serving bowl.

Add the lemon sauce to the shrimp mixture, then toss in pasta.