Pesto Shrimp with Radiatore Pasta - Cancer Nutrition Consortium

Ingredients

• 5 oz Cooked Radiatore Pasta 12 oz cooked weight
• 4 oz Crimini Mushroom Sliced
• 2 oz Julienne Red Onion
• 3 oz Grape Tomatoes Halved
• 10 oz Raw Large Shrimp Peeled; Deveined
• 1/2 cup Heavy Cream
• 3 tbsp Olive Oil
• 5 tbsp Pesto Arrezzio brand
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 oz Parmesan Cheese Shredded
• In boiling water over medium to high heat blanch pasta al dente. Drain pasta in a colander and hold.
• In a large sauté pan over medium to high heat sauté oil, mushrooms, onions and shrimp until shrimp are cooked about 5 minutes. Stir often during cooking process.
• Add tomatoes, cream, pesto and sauté for 2 minute. Let cream reduce and thicken. Add half of the cheese and pasta to the pan. Mix ingredients well to coat the pesto evenly across pasta.
• Season pasta and shrimp with salt and pepper. Remove from heat and place in a serving bowl.
• Garnish with the rest of the parmesan cheese and serve immediately.