A creamy pesto sauce mixed with pasta, broccoli and sundried tomatoes, and grilled shrimp on top. This easy dish is a perfect summer or early fall meal.
Soak the wooden skewers in a pan of warm water for 30 minutes.
Peel and devein the shrimp if necessary. Toss with 1 tablespoon of pesto and allow to marinate while you prep the other ingredients.
Prepare the Pesto Pasta Salad
Mix the alfredo sauce and pesto together in a medium bowl.
Heat a large pot of salted water to the boiling point. Add the pasta and cook according to the package directions. During the last 2 minutes, add the broccoli and cook it with the pasta.
Drain the pasta and broccoli and add it to a large serving bowl. Gently stir in the sundried tomatoes.
Add 3/4 of the pesto and alfredo sauce, reserving some to mix in just before serving. Stir the pasta and vegetables with the sauce. Cover and place in the refrigerator to chill for about 3 hours if you want a cold pasta salad. (You can also serve it hot, once the shrimp is done.)
Grill the shrimp
Brush the grill grates with oil or spray with a grilling oil spray. Preheat the grill.
Thread 5 - 6 shrimp on each skewer. Brush with pesto if needed.
Place the shrimp on the grill and cook for 2 minutes, then flip the skewers and grill the other side for another 2 minutes or until they are pink and firm to touch. Be careful not to overcook them.