Shrimp and Pasta with Creamy Pesto Sauce

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. 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. 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.