Ingredients
QUICK SUNDRIED TOMATO PESTO BUTTER
1 cube (1/4 lb.) Darigold Butter, softened
1/4 cup sundried tomatoes, chopped or 1 tablespoon sundried tomato pesto
2-3 cloves of garlic, minced
1/2 teaspoon tarragon, crushed
Assorted crackers or plain mini bagels

PASTA
9 oz package fettuccini pasta
2 cups whole shrimp (shelled), cooked
4 tbsp grated Parmesan cheese
1 cup Sundried Tomato Pesto Butter 

Directions

QUICK SUNDRIED TOMATO PESTO BUTTER

Combine all ingredients until well blended. Refrigerate until ready to serve. Makes about 1 cup.

PASTA

In a large saucepan cook fettuccini according to package directions. Drain. Return pasta to hot saucepan. Stir in sundried tomato pesto butter. Toss to coat. Stir in shrimp. Sprinkle with Parmesan cheese.