Sun-Dried Tomato + Balsamic Shrimp Pasta is one of my biggest food obsessions. I dream about it and my mouth waters at the very thought of it!
This delectable recipe was brought to my attention one Christmas Eve this at my dad’s house. My sister Lisa made this dish and I haven’t been able to get it out of my mind. All night, I kept stealing bites from the bowl while it sat on the counter waiting to be put away. I had an entire second helping a bite at a time.
Since that night I can’t even tell you how many times I’ve made this pasta. It’s so easy! When I mention making it, Mike forgets he likes it, I tell him to trust me, and he devours the entire bowl. It’s fun to be right!! I love the combination of balsamic vinaigrette and sun dried tomato pesto spiked with a little cream cheese to bring everything together into a harmonious bite of awesomness. You need this pasta in your life. Trust me. 😉
- 1 pound Campanelle pasta, uncooked (or any short pasta you like)
- ¼ cup + 2 tablespoons cup balsamic vinaigrette dressing, divided
- 2 tablespoons sun-dried tomato pesto
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 4 ounces cream cheese, cut into small cubes
- ½ cup shredded Parmesan cheese
- Cook the pasta according to package directions.
- Meanwhile, heat 2 tablespoons dressing in a large skillet on medium heat. Add shrimp and cook for 3 to 5 minutes, or until shrimp turns pink, turning once. Use a slotted spoon to remove shrimp from the skillet. Cover the shrimp and keep them warm.
- Add remaining dressing, sun-dried tomato pesto, broth, garlic powder, and pepper to the same skillet. Stir and cook for 2 minutes, or until heated through. Add cream cheese, and cook for 3 to 5 minutes, or until cream cheese is melted and sauce thickens slightly, stirring occasionally.
- Drain the pasta and add it to the skillet. Stir to coat pasta in the sauce. Stir in Parmesan cheese and shrimp.