Shrimp And Pasta With Creamy Pesto Sauce

By Sunset
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12 ounces dried penne pasta

1 pound frozen cooked shrimp (35 to 40 per lb.), thawed (see note above)

1/2 cup prepared pesto

1/4 cup whipping cream

1/4 cup fat-skimmed chicken broth

3 tablespoons chopped drained oil-packed dried tomatoes

Salt and pepper

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