Description
A quick and vibrant Shrimp Pesto Pasta recipe featuring tender sautéed shrimp tossed with fresh basil pesto and al dente pasta. Ready in just 30 minutes, this dish combines fragrant herbs, creamy Parmesan, and toasted pine nuts for a deliciously satisfying meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fettuccine
Shrimp
- 1 lb large shrimp (21-25 count), peeled and deveined
Pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, minced
- ¼ cup pine nuts, toasted (or walnuts)
- ½ cup grated Parmesan cheese
- â…“ cup extra virgin olive oil
- 1 tbsp lemon juice
Seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve half a cup of the pasta cooking water before draining the pasta.
- Prepare the pesto: In a food processor, combine fresh basil leaves, minced garlic, toasted pine nuts, grated Parmesan cheese, and extra virgin olive oil. Blend until smooth, then add lemon juice and pulse a few times to incorporate evenly.
- Sauté the shrimp: Heat a skillet over medium heat with a drizzle of olive oil. Add the peeled and deveined shrimp, cooking about 2 minutes per side until they are pink and opaque. Season with salt and pepper to taste.
- Toss pasta with shrimp and pesto: Add the drained pasta into the skillet with the cooked shrimp. Pour the prepared pesto over the top and gently toss everything together, gradually adding reserved pasta water to adjust the sauce’s consistency to a creamy texture.
- Serve: Plate the pasta immediately, garnishing with additional grated Parmesan cheese and fresh basil leaves if desired for extra flavor and presentation.
Notes
- Reserve pasta water to help thin the pesto sauce and ensure it coats the pasta evenly.
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and fragrant.
- If pine nuts are unavailable, walnuts make a tasty and budget-friendly substitute.
- Use fresh shrimp for best texture and flavor; if using frozen, thaw completely and pat dry.
- For a spicier kick, add a pinch of red pepper flakes to the pesto or while sautéing shrimp.
