Yum! Yum! Yum! I had friends over for dinner last week, and tried this new recipe on them. Luckily it was a hit! This is easy to make, fancy enough for company, and tastes great as leftovers. Thanks to BettyCrocker.com for this recipe find. I didn’t change a thing.
Ingredients:
8 oz. uncooked angel hair (capellini) pasta
3 Tablespoons butter
1 lb. uncooked medium shrimp, thawed if frozen, deveined, peeled, tail shells removed
4 cloves fresh garlic, finely chopped
1 can (14.5 oz.) organic fire roasted diced tomatoes, undrained
3/4 cup heavy cream
1/2 cup basil pesto
Kosher salt and freshly ground black pepper, to taste
6 Tablespoons freshly shredded parmesan cheese
Directions:
- Cook and drain pasta as directed on box. Return to saucepan. Cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat.
- Add shrimp and garlic and cook 4 minutes, stirring frequently, until shrimp are pink.
- Remove shrimp from skillet and cover to keep warm.
- Place tomatoes, cream, pesto, salt and pepper in skillet and mix well.
- Bring to a boil.
- Reduce heat to medium-low and simmer, stirring frequently, 8 to 10 minutes until sauce thickens.
- Remove from heat and stir in shrimp.
- Add shrimp mixture to pasta and toss gently to coat.
- Sprinkle with parmesan cheese and serve.
