When we think of pesto, most of us think about a green sauce made predominantly with basil. While basil is the main ingredient of traditional pesto, sun dried tomatoes offer a bright, tangy twist on the classic.
The word pesto comes from the Latin word for “to pound,” and it refers to any sauce made by grinding up ingredients, or pounding them in a mortar and pestle. Pesto/pestle. Get it? While you can certainly make pesto using a mortar and pestle, a food processor makes quick work of the job.
Kosher salt and freshly ground black pepper - to taste
3/4 lb. shrimp, peeled & deveined
1/4 cup white wine 1/4 cup chicken stock
3-4 tablespoons Sun-Dried Tomato Pesto
Several grape or cherry tomatoes - for garnish
How To Prepare At Home
Cook the pasta in salted boiling water until al dente. (Click for great tips on cooking pasta)
In the mean time, heat a sauté pan over medium-high heat. When hot, add the oil and heat until the oil shimmers. Add the shrimp, shallot, and a pinch of salt and pepper, and sauté in olive oil until pink. Remove shrimp from the pan and keep warm.
Deglaze the pan with by adding the white wine and chicken stock. Bring to a boil and reduce by half. When finished you should have a total of ¼ cup liquid. No need to measure, but shoot for half of the original volume.
Add the Sun-Dried Tomato Pesto. Cook for 1 minute. Return the shrimp to the pan and stir. In the pan, toss the cooked, drained penne with the sauce over high heat.
Serve immediately, garnished with some halved grape or cherry tomatoes.
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