Creamy Pesto Shrimp and Sun-Dried Tomato Penne

This easy pasta dish combines plump shrimp, sweet sun-dried tomatoes, and fresh basil pesto swirled together in a creamy sauce. Tender penne pasta soaks up all the flavors and gets coated in the rich, herbaceous pesto cream sauce. Bursts of sun-dried tomatoes add pops of concentrated sweetness throughout. Ready in 30 minutes, this elegant yet easy dinner celebrates the fresh taste of summer produce turned into a restaurant-worthy pasta meal the whole family will love.

Ingredients

To serve 4, you will need:

• 12 oz penne pasta
• 1 pound medium shrimp, peeled and deveined
• 1⁄3 cup basil pesto
• 1⁄4 cup half and half or heavy cream
• 1⁄4 cup oil-packed sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1⁄4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Shredded parmesan, for serving

Step-by-Step Instructions

This restaurant-worthy dinner comes together quickly:

1. Bring a pot of salted water to boil. Cook penne according to package directions until al dente.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and cook 2-3 minutes per side until pink.
3. Reduce heat to medium-low. Stir in pesto and cream until smooth. Then add sun-dried tomatoes and garlic.
4. Drain pasta and add to skillet. Gently toss to coat pasta in the creamy pesto sauce.
5. Season with salt, pepper, and red pepper flakes if desired.
6. Serve warm garnished with parmesan. Enjoy!

Choosing High Quality Ingredients

Seek out the best fresh ingredients:

Pasta

• Penne rigate complements the pesto nicely.
• Try whole wheat or veggie pasta for extra nutrition.
• Undercook slightly to avoid mushiness.

Shrimp

• Wild-caught or sustainably farmed.
• Raw, peeled and deveined.
• Medium size, about 41-50 per pound.

Produce

• Quality extra virgin olive oil.
• Fresh, ripe tomatoes for best flavor.
• Bright green basil leaves.

The best ingredients mean simple preparation with maximum flavor payoff.

Cooking the Shrimp

Be sure to:

• Pat shrimp dry before cooking to prevent steaming.
• Use medium heat to avoid overcooking.
• Cook just until shrimp turn pink and opaque.
• Stir shrimp gently to cook evenly.
• Nestle shrimp into sauce after to infuse flavors.

Properly cooked shrimp stays tender and juicy.

Making the Creamy Pesto Sauce

For a rich, flavorful sauce:

• Whisk together pesto and cream or half and half.
• The cream tempers the pesto for a smooth sauce.
• Stir in sun-dried tomatoes once heated through.
• Finish with garlic, pepper flakes, and seasonings.
• Thin with pasta water if needed.

This easy sauce permeates the penne with delicious pesto flavor.

Serving Suggestions

Serve this pasta dish with:

• Crusty garlic bread or focaccia.
• Fresh green salad with vinaigrette.
• Chopped parsley or basil for garnish.
• Grated parmesan cheese.
• Sauteed zucchini or roasted vegetables.
• Glass of chilled white wine or sparkling water.

Simple additions like cheesy garlic bread or a fresh salad complete the meal.

Storing and Freezing Leftovers

To store or freeze this dish:

• Refrigerate leftovers up to 4 days.
• The pasta may absorb more liquid as it sits.
• Stir in extra olive oil, cream or pasta water to reheat.
• Freeze up to 3 months for easy weeknight meal.
• Thaw in fridge before reheating gently on stovetop.

With proper storage, enjoy this flavorful pasta again later.

Nutrition Facts

This pasta dish provides:

• Protein from shrimp to support muscles and keep you full.
• Fiber, iron, B vitamins from whole grain pasta.
• Antioxidants like lycopene from sun-dried tomatoes.
• Vitamin C, vitamin K from fresh basil.
• Probiotics and calcium from parmesan cheese.

Serve with salad or veggies for extra nutrients.

Conclusion

This creamy pesto shrimp and sun-dried tomato penne is an easy weeknight dinner that looks and tastes gourmet. Tender shrimp, bites of concentrated sweet tomato, and fresh aromatic basil pesto swirl together in an irresistible sauce that permeates every bite of pasta. Ready in just 30 minutes, it celebrates the vibrant flavors of summer produce turned into a restaurant-worthy meal. For an elegant dinner that highlights seasonal ingredients at their peak, dig into this delicious pesto pasta recipe.

5 Frequently Asked Questions about Pesto Pasta

1. What pasta shapes work best with pesto?

Penne, rotini, farfalle, and lasagna are great. The ridges and scoops hold the sauce nicely.

2. How long does pesto pasta last refrigerated?

Store pesto pasta leftovers in an airtight container up to 4 days. Reheat before serving again.

3. Can you freeze pesto pasta dishes?

Yes, pesto pasta freezes well for 2-3 months. Thaw overnight in the refrigerator before reheating.

4. What protein goes well with pesto pasta?

Chicken, shrimp, salmon, and white beans all pair nicely with pesto pasta dishes.

5. How do you prevent pasta with pesto from getting dry?

Stir in a little extra olive oil and pasta cooking water when reheating to keep it creamy.