This is another one of the delectable recipes from Christmas Eve this past year at my dad’s house. My sister Lisa made this past and I haven’t been able to get it out of my mind. The best part? It tastes just as good as I remember. I keeping stealing bites from the bowl while it sat on the counter waiting to be put away.
I couldn’t find this dressing at my local grocery stores so I improvised (see below).
Then, or course, I found what I needed at Target
–The original recipe calls for 1/4 cup Sun-Dried Tomato Vinaigrette–
(instead of the balsamic vinaigrette and sun-dried tomato pesto)
Sun-Dried Tomato & Balsamic Shrimp Pasta
Author: Adapted from Kraft
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 pound Campanelle pasta, uncooked {or any short pasta you like}
- ¼ plus 2 tablespoons cup balsamic vinaigrette dressing, divided
- 2 tablespoons sun-dried tomato pesto
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 4 ounces cream cheese, cubed
- ½ cup shredded Parmesan cheese
Instructions
- Cook the pasta as directed on package. Meanwhile, heat 2 tablespoons dressing in a large skillet on medium heat. Add shrimp; cook and stir 3 to 5 minutes, or until shrimp turns pink, turning once. Use a slotted spoon to remove shrimp from skillet; cover and keep warm.
- Add remaining dressing, sun-dried tomato pesto, broth, garlic powder, and pepper to skillet; stir and cook 2 minutes, or until heated through. Add cream cheese; cook and stir 3 to 5 minutes, or until cream cheese is melted and sauce thickens slightly.
- Drain pasta and return to pot. Pour skillet contents onto pasta. Stir in Parmesan and shrimp.
You have made my son very happy. Two of his favorite foods are shrimp & pasta.
Thanks for linking!
LOVE shrimp and pasta, made a similar dish for lunch today. Pinning.