Shrimp Linguine With Pesto Cream Sauce

• 1 lb shrimp (precooked, peeled shrimp, remove tails)
• 1 (12 ounce) can evaporated skim milk
• 1/4 cup pesto sauce
• 2 garlic cloves, minced
• 1 cup white wine
• 1/2 red onion, chopped
• 2 zucchini, diced
• 1/3 cup sun-dried tomato, chopped
• 3/4 lb whole wheat linguine, uncooked

1. Put large pot (6 qt) of water on the stove (turned to med.).
2. Spray a non-stick 12" skillet with cooking spray, saute onion and garlic for about 5 minutes.
3. Add zucchini, saute another 5 minutes.
4. Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
5. Add white wine to skillet, bring to a boil, reduce by half.
6. Add pesto to skillet, stir to mix.
7. Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
8. Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
9. Serve sauce over linguine.

shrimp, milk, pesto sauce, garlic, white wine, red onion, zucchini, tomato, whole wheat linguine

Taken from www.food.com/recipe/shrimp-linguine-with-pesto-cream-sauce-154061 (may not work)