Cookie’ with Carolyn Creamy Pesto-and-Shrimp Penne with Peas
Creamy Pesto-and-Shrimp Penne with Peas
12 oz. uncooked penne
1 pound medium-size peeled, deveined raw shrimp
1 c. frozen sweet peas
1 (7 oz.) container refrigerated basil pesto
1/4 tsp) kosher salt
1/4 tsp. black pepper
1 oz. Parmesan cheese, shaved (about 1/2 c.)
Prepare pasta according to package directions in a pot of salted boiling water, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a small heatproof bowl. Return pasta mixture to pot. Add pesto, salt, and pepper to pasta mixture; stir to combine. Stir in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached. Transfer pasta mixture to a serving bowl; sprinkle with Parmesan. Serve immediately. Note: A better pesto is Bear Pond Farm Premium Basil Pesto. It tastes fresher and more homemade. It is in the refrigerator case.