Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 ½ pounds shrimp peeled, deveined and tails removed (see note)
- ½ cup heavy cream
- ½ cup chicken broth, I use low-sodium
- ½ cup chopped sun-dried tomatoes, drained and lightly rinsed if packed in oil or water
- ½ cup basil pesto (see note)
- Freshly grated Parmesan cheese, for serving
Instructions
- Cook pasta in lightly salted boiling water until al dente, according to package instructions. Drain. Set aside.
- In a deep 12-inch skillet or medium saucepan, heat olive oil over medium heat until hot and rippling. Add the shrimp and season lightly with salt and pepper. Cook for about a minute and flip or stir the shrimp and cook for another 30 seconds or so until the shrimp start to turn pink but don't cook all the way.
- Add cream, broth, and sun-dried tomatoes and simmer for 2-3 minutes until the shrimp are cooked through. Stir in pasta and pesto and toss until evenly combined. Season to taste with salt and pepper, if needed.
- Serve immediately with freshly grated Parmesan cheese.
Notes
Shrimp: I almost always use frozen shrimp (from Costco - 21/25 per pound) that have already been peeled and deveined. After the shrimp have thawed and drained, I take off the tails.
Sun-Dried Tomatoes: an 8-ounce jar of sun-dried tomatoes, drained and rinsed, will yield about 3/4 to 1 cup of sun-dried tomatoes. See note below about adding more tomatoes than called for in the recipe.
Pesto: I highly recommend using refrigerated basil pesto over shelf-stable jarred pesto. It has a fresher taste and will add a brighter flavor to the pasta. I use the refrigerated pesto from Costco. Homemade pesto is also a great option.
More or Less: most of the ingredients (pesto, pasta, shrimp, sun-dried tomatoes) can be adjusted to taste - use more or less depending on your preference. You really can't mess it up.