Shrimp with Style

I usually half this recipe because it does make a lot. I love the combination of shrimp, mushrooms, garlic, and sun-dried tomatoes in this pasta dish. Yum!

1 pkg (9 oz) angel hair pasta (I use bowtie, or penne just because it's easier for my kids to pick up)
1/2 lb. sliced fresh mushrooms
1 1/2 tsp minced garlic
1 cup butter
1 lb uncooked medium shrimp, peeled and deveined
2 pkgs (3 oz. each) julienned sun-dried tomatoes (not packed in oil)
1 pkg (2 1/4 oz.) slivered almonds, toasted
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley
3 Tbsp white wine or chicken broth
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2 minutes. Add shrimp; cook and stir for 5-7 minutes or until shrimp turn pink.

Stir in the tomatoes, almonds, feta cheese, parsley, wine or broth, lemon juice, salt and pepper; cook for 3-5 minutes or until heated through. Drain pasta and place in a serving bowl; top with shrimp mixture and Parmesan cheese.