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Sun-dried Tomato Pesto Pasta With Shrimp And Basil

An italian recipe for Sun-dried Tomato Pesto Pasta With Shrimp And Basil, made with Penne Pasta, Olive Oil, Green Onions With Tops, Shrimp, and White Wine. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 1 tbsp
• 1/4 cup
• 14 oz
• 2 tbsp
• 1/4 cup
• 4 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Cook the pasta in boiling water until al dente (about 12 mins).

2. 2

   In the meantime, saute shrimp in olive oil.

3. 3

   Turn the shrimp to the other side; add the onion and continue to saute until done (3-4 minutes total).

4. 4

   Deglaze pan with white wine.

5. 5

   Add the chicken stock and reduce by half.

6. 6

   Add the Sun-Dried Tomato Pesto.

7. 7

   Cook for 1-2 minutes.

8. 8

   Add the cold butter and stir until the sauce glistens.

9. 9

   Add the cooked penne.

10. 10

    Toss to coat.

11. 11

    Serve in a wide pasta bowl, garnished with fresh basil and freshly cracked pepper. ____________________

12. 12

    Carbohydrate; 3g Dietary Fiber; 152mg Cholesterol; 484mg Sodium. Exchanges: 3

13. 13

    Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat.

14. 14

    "Recipe idea from the Reluctant Gourmet

15. 15

    "Hanneman 2000-08-01"