Pesto Pasta with Shrimp & Tomatoes

Italian Dinner Recipes

6 oz. uncooked thin spaghetti, vermicelli or angel hair 2 Tbsp dry sherry 1 c chopped fresh tomatoes 1 scallion, chopped 1/2 lb large shrimp 1 Tbsp water 1 Tbsp balsamic vinegar 1/8 tsp salt 1/4 tsp sugar 1 recipe Light Pesto Sauce

Boil pasta. Place sherry in a large nonstick ckillet, bring to a boil and add the tomatoes and scallion. Cook 1-2 min, until the tomatoes start to change color from red to orange. Add shrimp, water, balsamic vinegar, salt and sugar and cook until shripm turn pink and begin to curl. Remove from heat. Drain the pasta and place in a large bowl. Add the Light Pesto Sauce and toss. Pour the shrimp and tomato mixture over the top.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 11th, 2005