Shelly's Recipe

CREAMY PESTO SHRIMP & FOUR-CHEESE AGNOLOTTI

Category: Pasta - Seafood

2 (9 oz) pkg Buitoni Riserva Quattro Formaggi Agnolotti
2 tbsp extra virgin olive oil
1 lb in the shell 36-40 count raw EZ peel shrimp (thawed if necessary), peeled and deveined
1 (7 oz) container pesto with basil
1 half pint (1 cup) heavy whipping cream
1/4 tsp salt
1/4 tsp freshly ground black pepper

In 4- to 5-quart saucepot, prepare pasta as label directs.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add shrimp and cook 2 to 3 minutes or just until opaque throughout and internal temperature reaches 145 degrees, stirring frequently. With slotted spoon, transfer shrimp to plate.

In same skillet over medium heat, with whisk, mix pesto, cream, salt and pepper; heat until mixture simmers. Cook 1 to 2 minutes longer or until mixture thickens slightly. Return shrimp to skillet and stir until shrimp is coated with sauce and heated through.

Drain pasta. Serve shrimp with its sauce over pasta. Serves: 4