Ingredients15 m servings 908
- Prepare pasta according to package directions.
- Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
- Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.
- NOTE: Try substituting BUITONI Refrigerated Whole Wheat Three Cheese Tortellini.
Per Serving: 908 calories; 43.2 92.4 37.4 214 1051 Full nutrition
ReviewsRead all reviews 14
Didn't have dried tomatoes, instead chopped a whole tomato and cooked with shrimp and garlic. Had a container of pesto on hand. VERY GOOD.
I added a lot more shrimp because my wife and I enjoy the shrimp, but overall the recipe was good. I also used about a tablespoon of pesto instead of the recommended amount. The pesto seems to b...
This is a great recipe to mess with! I've made it twice and the only thing that stayed the same was the tortellini and the shrimp (needed to get them out of the freezer)! I didn't use pesto ei...
This is an easy and flavorful pasta dish. My husband doesn’t care for sundried tomatoes so I chopped some fresh tomatoes for his portion and used sundried for mine. Everyone enjoyed it.
This is a great tasting, easy to prepare, suitable for company recipe. I did use a bit more garlic and shrimp than called for in the recipe, but other than that, no additions. Terrific meal!
Changed it up just a little. Used a whole package of peeled and deveined shrimp then soaked shrimp in lemon first then drained lemon juice off and used Irish butter to sauté shrimp instead of o...
Left out the sun dried tomatoes and it was great! My husband loves it!