Shrimp and Pasta with Creamy Pesto Sauce
James Carrier
AuthorNancy Stringer, San Diego, California

This shrimp and pasta recipe is laced with pesto and cream and can be prepared in just 15 minutes and with only 6 ingredients. It goes great with a glass of pinot gris.

How to Make It

Step 1
1

In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.

Step 2
2

Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste. Pour into serving dish or divide among individual bowls.

Ingredients

 12 ounces dried penne pasta
 1 pound frozen cooked shrimp (35 to 40 per lb.), thawed (see note above)
 1/2 cup prepared pesto
 1/4 cup whipping cream
 1/4 cup fat-skimmed chicken broth
 3 tablespoons chopped drained oil-packed dried tomatoes
  Salt and pepper

Directions

Step 1
1

In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.

Step 2
2

Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste. Pour into serving dish or divide among individual bowls.

Shrimp and Pasta with Creamy Pesto Sauce