Shrimp Pesto Pasta
Creamy alfredo combined with the bold flavors of pesto and sundried tomatoes.
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Ingredients
- 1 lb medium peeled and deveined shrimp (raw)
- 1 lb penne
- 16 oz jar alfredo sauce
- 2 oz cream cheese
- 3 tbsp heavy cream
- ¼ c parmesan cheese
- 1 tsp minced garlic
- 1 tbsp olive oil
- 4 tbsp prepared pesto
- 1/4 c sundried tomatoes chopped
- salt and pepper to taste
- crushed red pepper optional
Instructions
- Preheat oven to 400°
- Bring a large pot of salted water to a boil and cook pasta according to package directions
- While pasta is cooking, toss shrimp with oil and season with salt and pepper. Place on a lined baking sheet and bake for about 6-8 minutes or until shrimp is pink and starting to curl. Remove from oven and keep warm.
- For the sauce, over medium-low heat add entire contents of alfredo sauce to a large pan. Add in cream cheese and stir until melted and combined
- Add in pesto and minced garlic and stir to combine
- Add heavy cream, parmesan cheese and sundried tomatoes. Stir and cook until cheese has melted
- Drain pasta, reserving some of the pasta water, and add pasta to the sauce
- If sauce is too thick, add in some pasta water (1 tsp at a time) until it reaches desire consistency
- Add shrimp and toss to combine
- Serve with extra parmesan or crushed red pepper for some extra heat