1. In a 4-6 quart pan over high-heat, bring 3 qts. water to boil. Add pasta and cook, stirring occassionally, until tender to bite, 7-12 minutes. Drain and return to pan.
2. Add shrimp, pesto, cream, broth, and dried tomatoes to pasta. Stir over medium heat until hot and evenly incorporated, 2-3 minutes. Add salt and pepper to taste. Pour into serving dish or divide among individual bowls.