Creamy Tomato-Pesto Shrimp Capellini

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 6
 

Ingredients

8
oz uncooked angel hair (capellini) pasta
3
tablespoons unsalted butter
1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
2
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4
cup whipping cream
1/2
cup refrigerated basil pesto
1/2 teaspoon coarse sea salt
6
tablespoons shredded or grated Parmesan cheese
Fresh basil leaves

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LOCATION

Steps

  • 1 Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook shrimp and garlic in butter 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
  • 3 Add tomatoes, whipping cream, pesto and salt to skillet; mix well. Heat to boiling; reduce heat to medium-low. Simmer 8 to 10 minutes, stirring frequently, until sauce is thickened. Remove from heat; stir in shrimp.
  • 4 Serve shrimp mixture with pasta. Garnish with cheese and basil.
  • 1 Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook shrimp and garlic in butter 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
  • 3 Add tomatoes, whipping cream, pesto and salt to skillet; mix well. Heat to boiling; reduce heat to medium-low. Simmer 8 to 10 minutes, stirring frequently, until sauce is thickened. Remove from heat; stir in shrimp.
  • 4 Serve shrimp mixture with pasta. Garnish with cheese and basil.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
175mg
175%;
Sodium
900mg
900%;
Total Carbohydrate
38g
38%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
20%;
Iron
20%;
Exchanges:
2 1/2 Starch; 1/2 Vegetable; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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