"Garlicky pesto and shrimp pasta comes together so quickly for any busy weeknight dinner. The garlicky basil nutty pesto pairs perfectly with the shrimp and pasta making a great fresh meal that leaves you full and satisfied."
Pesto Shrimp Pasta
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Prep time 20mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces spaghetti, (and 2 ladles of pasta water reserved)
- 1 stick butter
- 1 pound shrimp
- 1 pinch salt
- 1 cups carlic pesto
Method
Step 1
Make the garlic pesto and set aside (recipe below).
Step 2
In a pot of salty water, cook your spaghetti according to the package instructions.
Step 3
In a deep pan, over medium heat, melt your butter.
Step 4
Add in your shrimp in a single layer. Sprinkle with a pinch of salt. You will see their tails start to curl and they will start to turn pink in color. Cook for about 30-60 seconds on each side. Shrimp cook extremely fast so it's important to watch them. You will want to take them out about 5 seconds too early because they will finish cooking once they are added back into the pan.
Step 5
Remove the shrimp out of the pan and set aside.
Step 6
Add in your pesto and your cooked spaghetti, toss.
Step 7
Ladle in 1-2 ladles of hot pasta water to make the sauce. Stir until everything is combined.
Step 8
Add back in your shrimp and toss.
Step 9
*I cooked this with the shrimp shells still on for presentation. you can take the shell off before cooking or before serving.
Garlic Pesto
ingredients
- 3 cups basil, (packed)
- 1 cup pine nuts
- 6 cloves garlic, peeled and smashed
- 3/4 cups parmesan, shredded
- 1/2 cups olive oil
- 1 tablespoon salt
Garlic Pesto
Step 1
Add basil leaves, pine nuts, garlic, parmesan cheese and salt into a food processor. You can start with ½ the garlic and ½ the salt, you can add more as you go to control the flavors. *You can also use a blender if you don't have a food processor.
Step 2
Pulse the food processor, as you pulse, pour in the olive oil. Continue to process until all ingredients are incorporated. Taste – add in more garlic if you would like. It it's too strong or bitter (from the olive oil) add in a pinch or two of salt and pulse a few times to make sure it's mixed in. Salt will soften the intensity of the flavors.