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Shrimp and Pasta with Pesto Sauce




Source of Recipe


sunset


List of Ingredients




12 ounces dried penne pasta
1 pound frozen cooked shrimp (35 to 40 per lb.), thawed
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



Recipe



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.