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 Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 655
  • Calories from fat: 33%
  • Protein: 39g
  • Fat: 24g
  • Saturated fat: 5.9g
  • Carbohydrate: 69g
  • Fiber: 2.8g
  • Sodium: 534mg
  • Cholesterol: 243mg


  • 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


  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.

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Pasta with Creamy Pesto Sauce Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy