Creamy Tomato-Pesto Shrimp Capellini

(1)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 1 Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  2. 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. 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. 4 Serve shrimp mixture with pasta. Garnish with cheese and basil.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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