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
Preparation
Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.
