Shrimp Pesto Pasta
A simple yet impressive dish combining juicy shrimp, homemade pesto, and al dente pasta, perfect for any occasion.
Ingredients
Pasta and Shrimp
- 8 oz pasta (such as fettuccine or linguine) Use whole wheat or gluten-free pasta for healthier options.
- 1 lb shrimp (peeled and deveined) Fresh shrimp is ideal, but you can use frozen shrimp (thawed completely).
Pesto Ingredients
- 2 cups fresh basil leaves Always opt for fresh! Dried basil won’t give you the same vibrant flavor.
- 1/2 cup grated Parmesan cheese Look for high-quality Parmigiano-Reggiano for a richer taste.
- 1/3 cup pine nuts Toast them lightly in a pan for added depth of flavor.
- 2 cloves garlic Use fresh garlic for the best aroma.
- 1/2 cup olive oil Extra virgin olive oil will elevate the dish's flavor profile.
- to taste salt and pepper Essential for perfect seasoning.
Garnish
- cherry tomatoes (optional) They add a lovely pop of color and sweetness.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes for al dente. Drain and set aside.
- While the pasta is cooking, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic, and olive oil in a food processor. Blend until smooth, scraping down the sides as necessary. Adjust the consistency with reserved pasta water if needed.
- In a large skillet, heat a splash of olive oil over medium heat. Add the shrimp, cooking for about 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper.
Combining and Serving
- Add the drained pasta directly into the skillet with the cooked shrimp. Pour in the fresh pesto and toss everything together until well coated.
- Serve the Shrimp Pesto Pasta hot, garnished with halved cherry tomatoes if desired. Enjoy heartily!
Notes
Allow the shrimp to come to room temperature before cooking for even cooking. Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months.