Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes

Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes is a seafood recipe built around penne pasta, olive oil and shrimp peeled. Plan on 6 servings and about 40 minutes.

• Yield 6 servings
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 1/2 pounds shrimp peeled, deveined and tails removed
• 1/2 cup heavy cream
• 1/2 cup chicken broth (I use low-sodium)
• 1/2 cup chopped sun-dried tomatoes, drained and lightly rinsed if packed in oil or water
• 1/2 cup basil pesto
• Freshly grated Parmesan cheese (for serving)

Instructions

1. Cook pasta in lightly salted boiling water until al dente, according to package instructions. Drain. Set aside.
2. 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.
3. 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.
4. Serve immediately with freshly grated Parmesan cheese.

Give it a minute off the heat, then serve it while it is still hot.