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.
Sunset FEBRUARY 2003
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.
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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