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Pasta with Shrimp, Pesto, Garlic, and Fresh Tomato

Chef's notes

Shrimp sauce is flavored with quality store-bought pesto, sauteed garlic, and fresh cubed tomatoes.

Refrigerated BUITONI pesto was used above and is among other available good choices.

I’m partial to the texture of Rigatoni but any of your favorite pasta can be tossed with this special dish.

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Sauté garlic and olive oil in a pan with high sides. Discard garlic when soft and flavors released.
Toss shrimp over medium heat until almost cooked through. Remove shrimp and set aside.
Sauté tomato until cubes break down. Simmer with pesto until warmed through. Turn off heat.
Bring a large pot of salted water to a brisk boil, add pasta. When cooked al dente (chewy), reserve a cup of pasta water. Strain pasta.
Reheat tomato and pesto. Add shrimp and warm through. Do not overcook. Toss with pasta and some of the pasta water to create desired sauce. Serve.
Optional, garnish with thin sliced fresh basil.

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