Want to shake up your weeknight meal rotation? Try our One-Pan Blackened Shrimp and Pesto Penne Pasta. Ready on the table in just 45 minutes, you can easily use store-bought pesto and blackening seasoning if you wish. We like to serve this dish with a simple chopped salad and a hunk of crusty bread. Ingredients: 1 pound shrimp, large peeled and deveined 2 tablespoons blackening seasoning 2 tablespoons olive oil 1 tablespoon butter 1 cup plus 1⁄4 cup pesto 1 cup chicken stock 1⁄4 cup plus 2 tablespoons heavy cream 3 cups uncooked penne 1⁄2 teaspoon salt 1⁄2 teaspoon red pepper flake remaining pesto, for garnish grated parmesan cheese, for garnish fresh basil, cut into ribbons, for garnish red pepper flakes, for garnish Directions: 1. Pat shrimp dry with paper towels. 2. Toss shrimp with 1 tablespoon olive oil and season well with blackening seasoning. 3. Preheat the skillet over medium-high heat for 4-5 minutes. 4. Add 1 tablespoon of olive oil and coat the bottom of the pan. Sear shrimp for 2 minutes per side. Set aside on a plate. 5. Reduce the heat to medium. Melt 1 tablespoon of butter, add the chicken stock, and bring to a simmer. 6. Add penne and stir to coat. Simmer with the lid on for 10 - 12 minutes, stirring occasionally. 7. Whisk the heavy cream and 1 cup of pesto together. Slowly add the pesto mixture to the pan and stir until the sauce is well incorporated. 8. Cover until the pasta is al dente, approximately 3-5 minutes. 9. While the sauce is simmering, preheat the broiler. 10. Remove the lid and stir the penne. If the pasta needs more hydration, add the remaining two tablespoons of heavy cream, and stir. 11. Top with blackened shrimp and sprinkle with parmesan cheese. Broil for 1-2 minutes. 12. Top with remaining pesto. Garnish with parmesan cheese, basil, and red pepper flakes.