2 Tbsp olive oil
3 cloves garlic, crushed
½ pound mushrooms, sliced
¼ pound oil-packed, sun-dried tomatoes, drained and chopped
2 cups Newman's Own® Bombolina Pasta Sauce
¼ cup dry red wine
1 Tbsp balsamic vinegar
¼ tsp crushed red pepper
½ package Neufchatel or cream cheese, cubed
1-¼ b. shrimp, shelled and deveined
1 pound penne macaroni
½ cup grated parmesan cheese
¼ cup pine nuts, toasted
In a 12-inch skillet over medium heat, in olive oil, sauté garlic for 2 minutes. Add mushrooms; sauté until tender. Add sun-dried tomatoes, Newman’s Own® Bombolina Pasta Sauce, wine, vinegar, and crushed red pepper; simmer 7 minutes. Add Neufchatel cheese and stir until cheese melts. Add shrimp and simmer until shrimp turns opaque throughout, about 5 minutes.
Meanwhile, cook penne according to package instructions. When al dente, place in a large serving bowl.
Top with shrimp, sauce, parmesan cheese, pine nuts, and parsley. Toss and serve immediately.