• 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

1. Prepare pasta as directed, drain and set aside to cool
2. Add butter, shrimp, mushrooms, 1 Tbsp minced garlic to small skillet
3. Saute over medium heat about 7 minutes
4. Remove from heat and set aside to cool
5. Mix lime juice, olive oil, minced onion, 1 tbsp minced garlic, Adobe, and Mrs Dash
6. In large bowl combine sauted shrimp and mushrooms
7. Add spinach artichoke dip, cheeses, and lime juice mixture
8. Stir well then top with halved grape tomatoes

Try it with Spinach Artichoke Crusted Salmon and Oven Roasted Squash