Shrimp and Pasta with Creamy Pesto Sauce

Shrimp and Pasta with Creamy Pesto Sauce
Photo by James Carrier


  • 3 tablespoons chopped drained oil-packed dried tomatoes
  • 12 ounces dried penne pasta
  • ½ cup prepared pesto
  • Salt and pepper
  • 1 pound frozen cooked shrimp (35 to 40 per lb.), thawed (see note above)
  • ¼ cup whipping cream
  • ¼ cup fat-skimmed chicken broth

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. 2. Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly in...

View full recipe at My Recipes


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