Shrimp and Pasta with Creamy Pesto Sauce

This shrimp and pasta recipe is laced with pesto and cream and can be prepared in just 15 minutes and with only 6 ingredients. It goes great with a glass of pinot gris.

James Carrier

12 ounces dried penne pasta

1 pound frozen cooked shrimp (35 to 40 per lb.), thawed (see note above)

1/2 cup prepared pesto

1/4 cup whipping cream

1/4 cup fat-skimmed chicken broth

3 tablespoons chopped drained oil-packed dried tomatoes

Salt and pepper

Step 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.

Step 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. Pour into serving dish or divide among individual bowls.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories655

% Daily Value *
Total Fat 24g31%

Saturated Fat 5.9g30%
Cholesterol 243mg81%
Sodium 534mg24%
Total Carbohydrate 69g26%

Dietary Fiber 2.8g10%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Shrimp and Pasta with Creamy Pesto Sauce