This is a very straightforward post. I did not have my camera with me for this one, only the trusty iPhone. I recently went to take care of my grandmother for a few days and made dinner from what I could find in the fridge and pantry. This is what I created and I think it is the most delicious pasta I have ever made. Very simple ingredients but the Marscapone cheese put this over the top. This tastes very similar to one of the make-your-own pasta bowls I had at Romano's Macaroni Grill one time.
1 box cooked tri-color rotini pasta (1 minute less than cooking instructions, you want it to soak up sauce)
1 lb. peeled and de-veined raw shrimp
1 box sliced white mushrooms
1 jar or can of quartered artichoke hearts (not marinated)
1 small container Marscapone cheese
1/2 jar sun-dried tomato pesto (1/2 cup or more to your taste)
1 tablespoon olive oil
1/4 cup toasted pine nuts
1/2 cup shredded Parmesan cheese
In a large saute pan on medium heat, cook the mushrooms and olive oil until they are slightly browned. Add in the shrimp and artichoke hearts until the shrimp are solidly pink (about 3 minutes) stirring constantly. Stir in the remaining ingredients to combine and then add the cooked pasta. Turn the heat off the pan and let the pasta sit in the sauce soaking up all it's goodness for about 5 minutes. Stir during this wait time once or twice. Serve in big individual bowls with an additional pinch of Parmesan on top.
Note: The only tricky part of this recipe is learning how to toast the pine nuts. They burn sooooo easily if you do not watch them. Burnt pine nuts are not tasty! I spread them out in a toaster oven on a sheet of aluminum foil and "bake" not "toast" them at 300F for 8 minutes. Generally when you can smell them walking around your kitchen they are done. In smaller grocery stores pine nuts are ridiculously expensive right now. If you really like the flavor, consider buying the big bag at Costco. I use a whole Costco bag in about a year but we make a lot of pesto and love them in salads too.