Sun-Dried Tomato Pesto Pasta with Shrimp
Servings: 3 servings
Ingredients
- ¾ lb penne pasta
- 1 tablespoon olive oil
- 1 shallot minced
- salt and freshly ground black pepper Kosher, - to taste
- ¾ lb shrimp peeled & deveined
- ¼ cup white wine
- ¼ cup chicken stock
- 4 tablespoons sun-dried tomato pesto
- Several grape or cherry tomatoes for garnish
Instructions
- Cook the pasta in salted boiling water until al dente.
- 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.