Shrimp and pasta with creamy goat cheese sauce

My H and I love goat cheese. We love it on grilled cheese, salads, pastas, breads, etc…so when I saw this recipe from Epicurious, I had to make it. It was great. The creaminess of the goat cheese and strong tomato flavor was perfect with the shrimp and pasta! HUGE HIT!



1 lb pasta2 tablespoons olive oil
1 package sliced mushrooms

1 lb shrimp, shelled and deveined
1 tablespoon olive oil
2 cloves garlic
pinch each of kosher salt and red pepper flakes
2 tablespoons chopped sun-dried tomatoes in oil
1/2 cup dry white wine
1/2 cup chicken stock
4 ounces goat cheese (or a combination of goat cheese and cream cheese)
1 tablespoon butter


Boil pasta in water until al dente.
In a ziplock bag, combine shrimp through tomatoes and marinate in refrigerator for an hour.
Heat 2 tablespoons of oil over medium-high heat in a saute pan and cook mushrooms until they release their liquid and are browned. Set aside.
Keeping the same saute pan at medium-high, add shrimp and marinade ingredients and saute until cooked through, about six minutes. Set aside.
In the now empty pan, turn heat to high and deglaze with wine, scraping up any browned bits. Add chicken stock and reduce the liquids by half. Slowly stir in the goat cheese until melted and smooth. Add the butter at the end, and melt.
Add the mushrooms and shrimp back to the sauce and warm through. When just about finished, add the drained pasta and toss to combine. Add a little bit of reserved pasta water if the sauce is too thick or doesn’t cling to the pasta.

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