Pesto Pasta with Shrimp and Cherry Tomatoes
Ingredients
- ½ pound short pasta such as penne or rigatoni 1 cup pesto (use your favorite purchased pesto or follow the recipe at right)
- ½ cup sour cream
- 1 12-ounce bag of shrimp (small 71–90 count cooked, deveined, and shelled), thawed
- 1 pint cherry tomatoes, sliced in halves
- ½ cup white wine
- ½ cup Parmesan cheese (plus 2 tablespoons for garnish)
- 4 pre-made foil packets Crushed red pepper for garnish (if desired)
Directions
- Precook pasta according to package directions. After draining water from the pasta, shock it in cold water and then drain again.
- Mix pasta, pesto, sour cream, shrimp, tomatoes, wine, and ½ cup Parmesan cheese in a bowl.
- Divide pasta mixture between 4 foil packets.
- Seal and fold packets.
- Place pasta packets into the campfire, and cook each packet for 4 minutes on one side. Flip the packets, and cook for an additional 4 minutes.
- Garnish with additional Parmesan cheese and crushed red pepper. Serves 4.
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