Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini

 

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

• 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.