Sun-Dried Tomato Pasta with Shrimp and Pesto Sauce
Recipe contributed by Kristine H. of Gulf Breeze, FL
Serving Size:Â 4-6
Ingredients:
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
Instructions:Â
- Bring a pot of salted water to boil. Add pasta and cook until al dente, 8-10 min.
- 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.
- 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.
- Plate pasta, add shrimp sauce, and pour pesto over the top, adding cracked pepper and parmesan to taste.