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Sun-Dried Tomato Pesto Pasta with Shrimp

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
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.