2 tablespoons olive oil
3 cloves garlic, crushed
1/2 pound mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 cups Newman’s Own Bombolina Pasta Sauce
1/4 cup dry red wine
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 (8 ounce) package Neufchatel (or cream cheese), cubed
1 1/4 pounds shrimp, shelled and deveined
3/4 (16 ounce) package penne pasta
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
In a 12-inch skillet over medium heat, in olive oil, saute garlic for 2 minutes. Add mushrooms; saute 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