Creamy Pesto Shrimp and Sun-Dried Tomato Penne

This delicious creamy pesto shrimp and sun-dried tomato penne pasta dish is bursting with flavor. Juicy shrimp is sautéed in pesto then tossed with penne, sun-dried tomatoes, spinach and a rich creamy sauce. An easy yet impressive dinner ready in 30 minutes!

Ingredients

For the pasta:

• Penne pasta
• Shrimp, peeled and deveined
• Pesto
• Olive oil
• Sun-dried tomatoes
• Spinach
• Parmesan cheese

For the sauce:

• Heavy cream
• Milk
• Parmesan cheese
• Garlic powder
• Salt and pepper

Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente.

Drain the pasta in a colander, reserving about 1 cup of starchy pasta water to use in the sauce.

Pasta Tips

• Use a large pot with plenty of water.
• Salt the water generously.
• Stir occasionally to prevent sticking.
• Reserve pasta water for extra flavor and thickness.

Sauté the Shrimp

While pasta cooks, heat olive oil in a skillet over medium heat. Add shrimp and sauté for 2-3 minutes per side until pink.

Stir in a few spoonfuls of pesto until shrimp is evenly coated. Remove from heat.

Shrimp Tips

• Pat shrimp dry before sautéing.
• Don't overcook, just until pink and opaque.
• Coat thoroughly with pesto for flavor.
• Set aside once cooked.

Make the Cream Sauce

In a small saucepan, heat the cream, milk, parmesan and garlic powder over medium-low heat.

Whisk gently until smooth and thickened slightly, about 5 minutes. Season with salt and pepper.

Cream Sauce Tips

• Gently heat, don't let it boil.
• The sauce will thicken upon standing.
• Whisk frequently for even cooking.
• Season with salt and pepper to taste.

Toss the Pasta

Chop the sun-dried tomatoes. In a large bowl, toss the cooked pasta with the creamy sauce, pesto shrimp, sun-dried tomatoes, spinach and parmesan.

Add splashes of reserved pasta water to thin out if needed. Toss until everything is evenly combined and coated.

Tossing Tips

• Chop sun-dried tomatoes before adding.
• Use tongs for easy tossing.
• Add pasta water to loosen if too thick.
• Toss gently to keep shrimp intact.

Serving

Scoop the creamy pesto shrimp and sun-dried tomato penne into bowls. Garnish with grated parmesan cheese and fresh basil.

Serve immediately while hot. Enjoy this bright, summery pasta dish!

Serving Suggestions

• Crusty garlic breadsticks
• Fresh green salad
• Grilled or roasted veggies
• With a chilled white wine

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.

The pasta and sauce freeze well for longer storage. Allow to cool completely before transferring to freezer containers. Freeze for up to 3 months.

Recipe Tips

• Substitute basil pesto with sun-dried tomato pesto.
• Use baby spinach instead of regular for delicate flavor.
• Stir in roasted red peppers or grilled vegetables.
• Replace shrimp with chicken, scallops or salmon.
• For a vegetarian version, skip the shrimp.
• Use a veggie or seafood stock instead of chicken stock.

Recipe Nutrition

This creamy pesto shrimp pasta is a nutritious meal option. It provides a good balance of protein, carbs, healthy fats and vegetables. Some of the nutrition highlights include:

• High in protein from the shrimp and parmesan
• Fiber from the whole wheat pasta and spinach
• Vitamin C from the sun-dried tomatoes and spinach
• Calcium from the parmesan and mozzarella cheese
• Heart healthy fats from the olive oil and cheese
• Potassium from the tomatoes and spinach

The Perfect Weeknight Dinner

This shrimp pesto pasta comes together quickly and easily from pantry ingredients making it a perfect weeknight dinner. The flavors are fresh, bright and packed with nutrition. Enjoy this tasty meal any night of the week!

Frequently Asked Questions

What pasta shapes can I use?

Penne works well to hold the sauce, but rotini, farfalle or rigatoni would also be great.

Can I use jarred pesto?

Yes, you can substitute prepared pesto from a jar to simplify the recipe.

Do I need to thaw frozen shrimp?

Yes, make sure frozen shrimp are fully thawed before sautéing. Pat dry before cooking.

Can I use spinach instead of kale?

Absolutely! Baby spinach is a great alternative and provides a more delicate texture.

Can I make it spicy?

Add a pinch of red pepper flakes when sautéing the shrimp to give it some heat.

How long does this pasta keep?

It will keep refrigerated for 3-4 days. Reheat gently before serving.

What kind of wine pairs well?

An Italian white wine like Pinot Grigio would complement the flavors nicely.

Do I need to use cream?

No, you can substitute half and half or even milk if you prefer a lower fat option.