One Pan Pasta With Creamy Shrimp and Pesto Sauce

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).

• Ready In: 25 mins
• Serves: 3

Ingredients

• 12  ounces dry penne pasta
• 1  lb  frozen pre-  cooked shrimp, thawed
• 1⁄2 cup  prepared pesto sauce
• 1⁄4 cup  whipping cream
• 1⁄4 cup chicken broth
• 3  tablespoons  chopped drained sun-dried tomatoes packed in oil
•  salt and pepper

Directions

1. 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.
2. 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.