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Shrimp and Pasta with Creamy Pesto Sauce


12 oz. dried penne pasta
1/2 cup prepared pesto
1/4 cup whipping cream
1/4 cup chicken broth
3 T chopped drained oil-packed dried tomatoes
Salt and pepper to taste
Dash of red pepper flakes


1 lb fresh medium shrimp
1 clove garlic
1 T butter
1/2 cup Chardonnay


In a 4 to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.

Saute lightly shrimp with clove garlic, butter and 1/2 cup Chardonnay. 

Add precooked shrimps, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste. Add a dash of red pepper flakes. Pour into serving dish or divide among individual bowls.

Serve with:

Kunde Family Winery Reserve Chardonnay