One Pan Pasta With Creamy Shrimp And Pesto Sauce

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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).

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Steps

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In a 4- to 6-quart pan over high heat , bring about 3 quarts water to a boil.

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Add pasta and cook , stirring occasionally , until tender to bite , 7 to 12 minutes.

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Drain and return to pan.

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Add shrimp , pesto , cream , broth , and dried tomatoes to pasta.

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Stir over medium heat until hot and evenly incorporated , 2 to 3 minutes.

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Add salt and pepper to taste.

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Ingredients

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dry penne pasta, cooked shrimp, pesto sauce, whipping cream, chicken broth, sun-dried tomatoes packed in oil, salt and pepper