This super easy dish accompanied a salad and grilled bison tenderloin for dinner a few weeks ago. I had a giant bag of shrimp in the fridge that I couldn’t put off using and 1/2 a jar of Classico Sundried Tomato Pesto that I also needed to use up.
Browsing the epicurious website I found this recipe and adapted it to the ingredients I had on hand. I used the wine, butter and basil from the recipe and added a few big spoonfuls of the pesto. It turned out to be a big hit and I would certainly make it again. Next time though I will make a lot more sauce and serve it with fresh French bread for dipping. Serve with napkins!