PESTO SHRIMP PRIMAVERA

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Pesto Shrimp Primavera image

This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this-I'm allergic to seafood--but my family tells me it's wonderful (I hate them).

Provided by southern chef in lo

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (1 lb) package penne pasta, cooked according to the package
1 (7 ounce) container of refrigerated pesto sauce, divided (or make one if you like)
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small red onion, peeled and chopped
2 tablespoons olive oil
1 zucchini, quartered lengthwise and slice about 2 cups
1 lb large shrimp, peeled and divined
1 teaspoon salt

Steps:

  • Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
  • Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
  • Top the pasta with mixture; add the remaining pesto and toss.

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