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Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini
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Prep Time:
25 minutes
Total Time:
25 minutes
Creamy shrimp and pesto pasta with Muir Glen® tomatoes - ready in 25 minutes.
Ingredients:
  • 8 oz uncooked angel hair (capellini) pasta
  • 3 tablespoons unsalted butter
  • 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 teaspoon finely chopped garlic
  • 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 sea salt
  • 6 tablespoons grated or shredded Parmesan cheese
  • Fresh basil leaves
Instructions:
  • Prepare pasta according to package instructions. Drain and return to saucepan, covering to maintain warmth.
  • In a 12-inch nonstick skillet over medium-high heat, melt butter until sizzling. Add shrimp and garlic, cook for 3 to 4 minutes, stirring often, until shrimp turn pink. Set aside cooked shrimp, covered, to stay warm.
  • In a skillet, combine tomatoes, whipping cream, pesto, and salt; stir until well mixed. Bring to a boil, then lower heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes until the sauce thickens. Remove from heat and gently fold in the shrimp.
  • Toss the shrimp mixture with the pasta until evenly coated. Divide onto plates, sprinkle with cheese, and garnish with fresh basil.

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