Creamy pesto-and-shrimp penne with peas
12 ounces uncooked penne
1 pound medium-size peeled, deveined raw shrimp
1 cup frozen sweet peas
1 (7-ounce) container refrigerated basil pesto
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmesan cheese, shaved (about 1/2 cup)
Prep. Time → 10 min
Cook Time → 12 min
1. Prepare pasta according to package directions in a pot of salted boiling water, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a small heatproof bowl. Return pasta mixture to pot.
2. Add pesto, salt, and pepper to pasta mixture; stir to combine. Stir in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached. Transfer pasta mixture to a serving bowl; sprinkle with Parmesan. Serve immediately.
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