Shrimp and Pasta with Creamy Pesto Sauce

James Carrier
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.

Yield:

Makes 3 to 4 servings

Recipe from

Nutritional Information

Calories 655
Caloriesfromfat 33 %
Protein 39 g
Fat 24 g
Satfat 5.9 g
Carbohydrate 69 g
Fiber 2.8 g
Sodium 534 mg
Cholesterol 243 mg

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

Preparation

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 incorporated, 2 to 3 minutes. Add salt and pepper to taste. Pour into serving dish or divide among individual bowls.

Note:

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.

Nancy Stringer, San Diego, California,

February 2003