Sun-Dried Tomato & Balsamic Shrimp Pasta

This is another one of the delectable recipes from Christmas Eve this past year at my dad’s house.  My sister Lisa made this pasta and I haven’t been able to get it out of my mind.  I kept stealing bites from the bowl while it sat on the counter waiting to be put away.  I had a second helping a bite at a time.

I dream about this pasta.  Any time I think of it I can instantly taste it, and I crave it until I get a bite.  It’s that addictive and good!!

Sun-Dried Tomato & Balsamic Shrimp Pasta

Sun-Dried Tomato & Balsamic Shrimp Pasta
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Drain pasta and return to pot. Pour skillet contents onto pasta. Stir in Parmesan and shrimp.



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