Description
Shrimp Pesto Pasta is a quick and vibrant meal featuring tender shrimp tossed with fragrant basil pesto and perfectly cooked pasta for a fresh, satisfying dish.
Ingredients
- 12 ounces pasta (such as linguine or penne)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup basil pesto
- 1/4 cup reserved pasta water
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the shrimp with salt and black pepper, then cook for 2–3 minutes per side until pink and opaque.
- Add the minced garlic during the last 30 seconds of cooking and stir until fragrant.
- Reduce heat to low and add the cooked pasta to the skillet with the shrimp.
- Stir in the basil pesto and reserved pasta water, tossing to coat evenly.
- If using, gently fold in the cherry tomatoes.
- Sprinkle grated Parmesan over the top and toss until well combined.
- Garnish with fresh basil if desired and serve immediately.
Notes
- Add spinach or asparagus for extra vegetables.
- Stir in a splash of heavy cream for a creamier version.
- Use whole wheat or gluten-free pasta as desired.
- Sprinkle red pepper flakes for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 190mg
