Ingredients:

3/4 lb. Penne Pasta
1 Tbl. Olive Oil
1 shallot, minced
3/4 lb. shrimp, peeled & deveined
1/4 cup white wine
1/4 cup chicken stock
3-4 Tbl. Sun-Dried Tomato Pesto

Preparation:

Cook the pasta in boiling water until al dente. In the mean time, sauté shrimp in olive oil until done( 2-3 minutes). Deglace pan with white wine.

Add the chicken stock and reduce by half. Add the Sun-Dried Tomato Pesto. Cook for 1 minute. Add the cooked pene and serve.

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