Creamy Pesto with Sun-Dried Tomato and Shrimp Pasta
Created by ForeverMama on August 30, 2024
- Servings: 4-6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #43528
Ingredients
- 3 tablespoons butter
- 6-8 cloves garlic, finely diced
- 1 pound large shrimp, deveined, shells removed
- 1/2 cup white wine
- 1/2 cup basil pesto, either home made or store-bought
- 1/3 cup heavy cream
- 1/3 cup chicken stock
- 1/4 cup sun dried tomatoes packed in oil, drained, chopped
- 12 ounces dry penne pasta
- 1/2 cup parmesan cheese, freshly grated
- Kosher or coarse salt, to taste
- Black pepper, to taste (freshly ground)
- 1/2 cup fresh basil, chopped
- 1/4 cup toasted pine nuts
How to Make
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Step 1: To a skillet, over medium-heat, add butter until it melts. Add garlic and sauté for a couple of minutes or so until just cooked. Add shrimp and sauté until shrimp turns pink. With a slotted spoon, removed shrimp to a bowl; set aside.
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Step 2: To the skillet which the shrimp was sauteed in, add wine, pesto, cream, stock and sun-dried tomatoes and stir with a wooden spoon; cook for about 5 minutes.
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Step 3: Meanwhile, cook pasta according to package directions, drain and return pasta to pan.
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Step 4: To the pasta, add shrimp, pesto sauce, parmesan, salt and pepper, to taste; stir gently and cook on low heat until just warmed through, about 1 minute. Plate and top each serving with fresh basil and pine nuts.
Nutritional Facts
- Serving Size: 1 (311.4 g)
- Calories 615.4
- Total Fat - 23.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 187.8 mg
- Sodium - 858.6 mg
- Total Carbohydrate - 73.3 g
- Dietary Fiber - 10 g
- Sugars - 1 g
- Protein - 28.2 g
- Calcium - 224.9 mg
- Iron - 2 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.3 mg