1 ½poundsshrimp peeled, deveined and tails removed (see note)
½cupchicken broth, I use low-sodium
½cupchopped sun-dried tomatoes, drained and lightly rinsed if packed in oil or water
½cupbasil pesto (see note)
Freshly grated Parmesan cheese, for serving
Cook pasta in lightly salted boiling water until al dente, according to package instructions. Drain. Set aside.
In a deep 12-inch skillet or medium saucepan, heat olive oil over medium heat until hot and rippling. Add the shrimp and season lightly with salt and pepper. Cook for about a minute and flip or stir the shrimp and cook for another 30 seconds or so until the shrimp start to turn pink but don't cook all the way.
Add cream, broth, and sun-dried tomatoes and simmer for 2-3 minutes until the shrimp are cooked through. Stir in pasta and pesto and toss until evenly combined. Season to taste with salt and pepper, if needed.
Serve immediately with freshly grated Parmesan cheese.
Shrimp: I almost always use frozen shrimp (from Costco - 21/25 per pound) that have already been peeled and deveined. After the shrimp have thawed and drained, I take off the tails. Sun-Dried Tomatoes: an 8-ounce jar of sun-dried tomatoes, drained and rinsed, will yield about 3/4 to 1 cup of sun-dried tomatoes. See note below about adding more tomatoes than called for in the recipe. Pesto: I highly recommend using refrigerated basil pesto over shelf-stable jarred pesto. It has a fresher taste and will add a brighter flavor to the pasta. I use the refrigerated pesto from Costco. Homemade pesto is also a great option. More or Less: most of the ingredients (pesto, pasta, shrimp, sun-dried tomatoes) can be adjusted to taste - use more or less depending on your preference. You really can't mess it up.