Instructions: Cook the pasta in boiling water until al dente (about 12 mins). In the meantime, saute shrimp in olive oil. Turn the shrimp to the other side; add the onion and continue to saute until done (3-4 minutes total). Deglaze pan with white wine. Add the chicken stock and reduce by half. Add the Sun-Dried Tomato Pesto. Cook for 1-2 minutes. Add the cold butter and stir until the sauce glistens. Add the cooked penne. Toss to coat. Serve in a wide pasta bowl, garnished with fresh basil and freshly cracked pepper. ____________________

Description: "Simple, easy, and delicious."

Serving Ideas : Chopped salad

NOTES : Review: The recipes was as promised: "Simple, easy, and delicious." To see the recipe as published see (http://www.reluctantgourmet.com/club1.htm)

Our version is not very different. We used a light hand with the pesto: just enough sauce to coat the shrimp and pasta. We changed the proportion of pasta to shrimp slightly. Replaced the shallot with finely sliced spring onions and used a mild pesto (Trader Joes). The garnish added color and bite.

You could make the pasta ahead and gently reheat it for the meal. The sun-dried tomato pesto wasnt spicy.

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