Ingredients

The following ingredients have 4 Servings
  • 1 pound short pasta (uncooked)
  • 1 pound raw shrimp (peeled and deveined)
  • 6 tablespoons balsamic vinaigrette dressing (divided)
  • 2 tablespoons sun-dried tomato pesto
  • 5 sun-dried tomatoes (chopped)
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese (cut into small pieces)
  • 1/2 cup shredded Parmesan cheese (plus more for garnish)
  • Fresh parsley (chopped, for garnish)

Instruction

  • Cook the pasta according to package directions until al dente. Drain and set aside.
  • While the pasta is cooking, heat 2 tablespoons of balsamic dressing in a large skillet over medium-high heat. Add shrimp and cook for 3 to 5 minutes, turning once, until shrimp turns pink. Remove shrimp from the skillet to a bowl. Set aside.
  • Add remaining balsamic dressing, sun-dried tomato pesto, sun-dried tomatoes, chicken broth, garlic powder, and pepper to the same skillet. Cook for 2 minutes, or until heated through, stirring often.
  • Add cream cheese and cook for 3 to 5 minutes stirring occasionally. Once the cream cheese is melted and sauce thickens slightly, it's ready.
  • Add the pasta to the skillet. Stir to coat the pasta in the sauce. Then, stir in the Parmesan cheese and shrimp.
  • Transfer to a serving bowl or portion into individual dinner bowls. Garnish with more Parmesan and parsley.