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.



  1. Beth says

    It looks amazing I was wondering , it calls for sun dried tomato pesto but no mention of the chopped tomatoes that are pictured?

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