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Mogambo Shrimp Recipe from Rainforest Cafe


4 ounces penne pasta
1 tablespoon olive oil
1/4 cup sun-dried tomatoes packed in oil (drained)
11/2 cups mushrooms, sliced
8 shrimp, tails off (peeled and deveined)
1 garlic clove
1 cup prepared alfredo sauce
1 tablespoon shredded parmesan cheese
1/4 cup peas (fresh or frozen-thawed)
2 pieces garlic bread (or focaccia triangles)

Prepare penne as directed.

While penne is cooking, heat olive oil in heavy sauté pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Sauté for one minute. Add garlic sauté until garlic is golden-brown and shrimp are cooked through.

Add Alfredo sauce and peas, stirring frequently until sauce is warm.

Remove from heat and add drained penne to pan, stirring until pasta is well-cooked.

Divide between 2 bowls and sprinkle with Parmesan cheese.

Serve immediately with focaccia triangles or garlic bread.



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