Creamy Cheesy Shrimp Pasta with Sun-Dried Tomato and Olive Pesto

Creamy, cheesy and loaded with bold Mediterranean flair, this shrimp pasta recipe is one you’ll want for the recipe box. Our Simply Pesto® Sauce adds just the right amount of sweet-and-smoky sun-dried tomato and briny olive flavor—a superb complement to the creamy, buttery mozzarella sauce.

INGREDIENTS

• Pasta Sauce:
• 1 (16-pound) package DeLallo Spirali Pasta
• 1 (6.35-ounce) jar DeLallo Sun-Dried Tomato and Olive Simply Pesto® Sauce
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1 tablespoon dried basil
• ½ teaspoon red pepper flakes
• ¼ teaspoon paprika
• ¼ teaspoon salt
• Shrimp:
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 pound shrimp, cleaned and deveined
• 3 cloves garlic, minced
• ¼ teaspoon salt

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving ½ cup hot pasta water.
2. Meanwhile, heat 2 tablespoons of oil in a large skillet on medium-high heat. Add shrimp, 3 cloves of minced garlic and salt. Cook shrimp for 2 minutes, or until they turn pink or golden brown. Flip the shrimp over and cook for 1 minute longer. Transfer to a plate and set aside.
3. In the same skillet, add pesto and 4 cloves minced garlic. Sauté over medium heat until the garlic becomes fragrant, about 1 minute. Stir in the heavy cream and bring to a boil. Once boiling, quickly stir in the shredded cheese. Reduce heat to low and simmer for 8-10 minutes. If sauce becomes too thick, add some of the reserved hot pasta water a little at a time to reach desired consistency.
4. Stir in basil, red pepper and paprika. Add hot pasta and shrimp to the sauce. Cook for 2 minutes to marry flavors.
5. Divide among bowls or serve family-style.