Pesto Shrimp Primavera

Submitted by southern chef in lo

"This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this—I’m allergic to seafood--but my family tells me it’s wonderful (I hate them)."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 (1 lb) package penne pasta, cooked according to the package
• 1 (7 ounce) container of refrigerated pesto sauce, divided (or make one if you like)
• 1 red bell pepper, seeded and thinly sliced
• 1 orange bell pepper, seeded and thinly sliced
• 1 small red onion, peeled and chopped
• 2 tablespoons olive oil
• 1 zucchini, quartered lengthwise and slice about 2 cups
• 1 lb large shrimp, peeled and divined
• 1 teaspoon salt

directions

1. Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
2. Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
3. Top the pasta with mixture; add the remaining pesto and toss.