Description
Shrimp Pesto Pasta is a delightful and vibrant dish that brings together succulent shrimp, al dente pasta, and a luscious pesto sauce, creating a meal that’s perfect for any occasion. This quick and easy recipe comes together in under 30 minutes, making it ideal for weeknight dinners or special gatherings. With fresh ingredients and an explosion of flavors, each bite is sure to impress your family and friends.
Ingredients
Scale
- 8 oz pasta (spaghetti or linguine)
- 1 lb large shrimp, peeled and deveined
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
Instructions
- 1. Cook the pasta: Boil salted water in a large pot and cook the pasta according to package instructions until al dente. Drain and set aside.
- 2. Sauté the shrimp: In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add shrimp and cook until pink and opaque (about 3 minutes per side).
- 3. Add tomatoes: Stir in halved cherry tomatoes during the last minute of cooking shrimp.
- 4. Combine with pesto: Add cooked pasta to the skillet along with basil pesto and a splash of reserved pasta water for creaminess. Toss to combine.
- 5. Finish with lemon juice and cheese: Squeeze fresh lemon juice over the dish and mix in grated Parmesan cheese. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
Keywords: For added flavor, use homemade pesto. Swap shrimp for chicken or toss in vegetables like spinach or bell peppers. Leftovers can be stored in an airtight container in the fridge for up to three days.