Sun-Dried Tomato Pasta with Shrimp and Pesto Sauce

Recipe contributed by Kristine H. of Gulf Breeze, FL

Serving Size: 4-6


1 lb. Pappardelle's Sun-Dried Tomato Fettuccine
1 tablespoons extra virgin olive oil
4 cloves garlic
2 lb. small or medium shrimp
2 c. fresh basil
1 c. Parmesan cheese


  1. Bring a pot of salted water to boil. Add pasta and cook until al dente, 8-10 min.
  2. In a sauce pan, heat 1/4 c. olive oil over medium. Add 2 chopped garlic cloves and shrimp, cooking until pink. Remove from heat and set aside.
  3. In a food processor, combine basil, parmesan, and remaining garlic cloves and olive oil. Pulse until incorporated and creamy. Season to taste with salt and pepper.
  4. Plate pasta, add shrimp sauce, and pour pesto over the top, adding cracked pepper and parmesan to taste.