James Carrier
YieldsMakes 3 to 4 servings
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