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Makes 3 to 4 servings
James Carrier

How to Make It

Step 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

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.

Chef's Notes

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.

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