- 8 oz white mushrooms
- 12 oz bag frozen cooked, peeled deveined shrimp
- 1 pint grape tomatoes
- 2 Tbsp minced garlic divided
- 1 Tbsp minced purple onion
- 2 Tbsp lime juice
- 1 tbsp Olive oil
- 1/8 cup Blue cheese crumbles
- 1/4 cup Feta cheese crumbles
- 4 oz deli spinach artichoke dip
- 3 tbsp finely chopped sharp cheddar cheese
- Bow tie pasta cooked and drained
- 2 Tbsp butter
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- Prepare pasta as directed, drain and set aside to cool
- Add butter, shrimp, mushrooms, 1 Tbsp minced garlic to small skillet
- Saute over medium heat about 7 minutes
- Remove from heat and set aside to cool
- Mix lime juice, olive oil, minced onion, 1 tbsp minced garlic, Adobe, and Mrs Dash
- In large bowl combine sauted shrimp and mushrooms
- Add spinach artichoke dip, cheeses, and lime juice mixture
- Stir well then top with halved grape tomatoes
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Try it with Spinach Artichoke Crusted Salmon and Oven Roasted Squash
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