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4.7 from 9 votes

Sun-Dried Tomato Pasta with Shrimp

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • ¾ lb penne pasta
  • 1 tablespoon olive oil
  • 1 shallot minced
  • Salt and freshly ground black pepper Kosher, - to taste
  • ¾ lb Shrimp peeled & deveined
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 4 tablespoons sun-dried tomato pesto
  • everal Grape or Cherry Tomatoes for garnish

Instructions

    Cup of Yum
  1. Cook the pasta in salted boiling water until al dente.
  2. In the meantime, heat a sauté pan over medium-high heat. When hot, add the oil and heat until the oil shimmers.
  3. Add the shrimp, shallot, a pinch of salt and pepper, and sauté in olive oil until pink. Remove shrimp from the pan and keep warm.
  4. Add the white wine and chicken stock to deglaze the pan. Bring to a boil and reduce by half. When finished, you should have a total of ¼ cups of liquid. There is no need to measure, but shoot for half of the original volume.
  5. Add the sun-dried tomato pesto. Cook for 1 minute.
  6. Return the shrimp to the pan and stir. Toss the cooked, drained penne with the sauce over high heat in the pan.
  7. Serve immediately, garnished with some halved grape or cherry tomatoes.