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.
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.
For extra quick preparation, use frozen cooked shrimp and prepared pesto for this easy-to-assemble dish. To thaw shrimp quickly, place under cold running water for 5 minutes.
It is almost wrong for something this good to be so simple. Made as stated with the addition of a little crushed red and the yummy bits at the bottom of the jar of tomatoes. Served w/ spinach salad and garlic bread. I am soooo making this again!
I used raw e-z peel shrimp and put the peeled shrimp in the pasta water a couple of minutes b/4 pasta was done. I also put a little extra cream and broth in addition to using some of the pasta water. I mixed & simmered the sauce b4 adding the shrimp and pasta. Served with a meatless antipasto salad and toasted french bread. This was a simple and delicious meal.