Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes
Description
In this recipe, penne pasta is cooked until just al dente and then combined in a skillet with shrimp quickly sautéed in olive oil. The shrimp are lightly seasoned and briefly cooked to retain tenderness. A sauce of heavy cream, chicken broth, and chopped sun-dried tomatoes is simmered with the shrimp to meld flavors and create a creamy base.
The pasta is then stirred into the sauce along with basil pesto, infusing the dish with fresh herb flavor. Parmesan cheese can be added at serving for a finishing touch of richness. The sun-dried tomatoes contribute a tangy, slightly sweet note contrasting the creamy elements and seafood.
This pasta dish serves as a satisfying dinner option featuring seafood, herbs, and creamy sauce. Ingredient quantities are flexible to taste; more or less pesto, shrimp, or sun-dried tomatoes can be used depending on preference. Using thawed, peeled, and deveined shrimp simplifies preparation.
For best flavor, refrigerated basil pesto is recommended over shelf-stable versions. The sun-dried tomatoes should be drained and rinsed if packed in oil or water. Removing shrimp tails before cooking aids in ease of eating.
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 ½ pounds Shrimp peeled, deveined and tails removed
- ½ cup heavy cream
- ½ cup chicken broth I use low-sodium
- ½ cup sun-dried tomato chopped, drained and lightly rinsed if packed in oil or water
- ½ cup basil pesto
- Parmesan Cheese for serving, freshly grated
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
- Frozen peeled and deveined shrimp are convenient; thaw and drain before use.
- Rinse and drain sun-dried tomatoes if packed in oil or water to control oiliness or saltiness.
- Choose refrigerated basil pesto for fresher flavor, or make homemade pesto as an alternative.
- Ingredient amounts can be adjusted to taste, especially pesto, shrimp, and sun-dried tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 405kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 170mg | 57% |
| Sodium | 747mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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