Prep 5 mins
Cook 20 mins
This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).
- In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
- Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.
This was delicious. I always have raw shrimp on hand for when we have a craving. I added them to the pasta water the last few minutes of cooking. Worked out well. :)
Pesto can have a strong taste, so this dish blended very well and it wasn't overpowering. I omitted the sun-dried tomatoes, but it was still tasty. Very nice simple pasta dish that was very easy to make. Thanks for posting!
Mmmmm, very yummy! I made this tonight using Richard-NYC's Pesto Sauce recipe. I loved how easy it came together. I used Mezzi Rigatoni noodles since I didn't have any penne. This is quite addicting. When my daughter and I got to the bottom of our bowls, we both got up and got seconds. But, we had to make sure to leave enough for my husband who's working late - darn! I will make this again and maybe try chicken for a change.