CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI

Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini image

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

8 oz uncooked angel hair (capellini) pasta
3 tablespoons unsalted butter
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 teaspoon finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup whipping cream
1/2 cup refrigerated basil pesto
1/2 teaspoon sea salt
6 tablespoons grated or shredded Parmesan cheese
Fresh basil leaves

Steps:

Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
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.
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.
Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.

Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g