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.