Pasta With Shrimp Sun Dried Tomatoes Broccoli And Shiitakes
|Medium shrimp||1 Pound, peeled and deveined|
|Broccoli florets||2 Cup (32 tbs)|
|Shiitake mushrooms||8 Ounce, stems removed and caps sliced 1/4 thick|
|Plum tomatoes||4 , chopped|
|Lemon juice||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Hot pepper sauce||1 Dash|
|Sun dried tomatoes||1⁄4 Cup (4 tbs), reconstituted, cut in half|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Chopped fresh basil||2 Tablespoon|
Cook the pasta in a large pot of boiling water for 10 to 12 minutes, or until tender; drain well.
While the pasta is cooking, set a large no-stick frying pan over medium-high heat.
Saute the shrimp, broccoli, mushrooms and plum tomatoes for 1 minute.
Add the lemon juice, garlic and hot-pepper sauce.
Reduce the heat, cover and cook for 3 minutes, or until the shrimp are pink and the broccoli is crisp-tender.
Add the sun-dried tomatoes and parsley; add salt and black pepper to taste.
Stir in the pasta.
Top with the basil.