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Shrimp and Pasta with Creamy Pesto Sauce

James Carrier
Yield Makes 3 to 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook'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.