Creamy Shrimp Pasta with Pesto and Tomatoes
Scatter tomatoes over parchment-lined baking sheet.
1
Roast in 425F oven for 15-20 minutes.
2
Broil red pepper until well browned.
3
Remove and discard skin.
4
Soften garlic in a bit of oil with a few red pepper flakes.
5
Add thawed shrimp and cook or warm if pre-cooked.
6
Add a splash of white wine and cook down. (optional)
7
Add pesto and stir to combine well.
9
Let sauce simmer until pasta is cooked.
10
Add roasted tomatoes, sliced roasted red pepper and some fresh basil if using.
11
Mix to combine and season with salt and pepper.
13
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