Served as main course. Non-vegetarian dish. Speciality: Low Sodium diet.

Italian

1 (10 ounce) jar sun-dried Tomatoes packed in Oil, chopped

1 small Onion, chopped

1/2 lb medium Shrimp, peeled,deveined,tail off

1 cup chopped Baby Portabello Mushrooms

4 Cloves Garlic, minced

1/4 cup Tomato Paste

2/3 cup dry White Wine

8 ounces Angel Hair Pasta

Salt and Pepper, to taste

2 ounces soft fresh Goat Cheese, coarsely crumbled

2 Tablespoons chopped fresh Italian Parsley

Put large pot of salted water on to boil for pasta. Drain sun-dried tomatoes, reserving oil. Heat a large skillet over medium heat. Add 2 tablespoons oil from sun-dried tomatoes. Add onion, shrimp and mushrooms. Saute until shrimp is pink, stirring often. Stir in garlic and saute for about 1 minute. Add tomato paste and cook for 2 minutes, stirring. Add wine and sun-dried tomatoes. Simmer until liquid is reduced by half, about 2 minutes. Add pasta to boiling water and cook until al dente. Stir occasionally. Drain, reserving 1/2 cup liquid. Add pasta to tomato mixture. Toss to coat. Add some liquid from pasta if too dry. Salt and pepper to taste. Sprinkle with goat cheese and parsley. Stir into pasta mixture lightly. Serve in bowls.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 4-6