• 6servings
  • 25minutes
  • 530calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz uncooked angel hair (capellini) pasta

  2. 3 tablespoons unsalted butter

  3. 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

  4. 1 teaspoon finely chopped garlic

  5. 1 can (14 1/2 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

  6. 3/4 cup whipping cream

  7. 1/2 cup refrigerated basil pesto

  8. 1/2 teaspoon sea salt

  9. 6 tablespoons grated or shredded Parmesan cheese

  10. Fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.

  2. 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.

  3. 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.

  4. Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.


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