Shrimp And Pasta With Creamy Pesto Sauce
- 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
- 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.
- 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.
penne pasta, shrimp, pesto, whipping cream, chicken broth, tomatoes, salt
Taken from www.myrecipes.com/recipe/shrimp-pasta-with-creamy-pesto-sauce (may not work)