Description
Indulge in the vibrant flavors of shrimp pesto pasta, a delightful dish where succulent shrimp meets a fresh, aromatic basil pesto. This easy-to-make recipe is perfect for weeknight dinners or special gatherings, offering a satisfying blend of textures and tastes. The colorful presentation, featuring tender shrimp and bright green pesto swirled with pasta, will impress your guests and elevate any meal.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated Parmesan cheese
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Fresh basil leaves for garnish
Instructions
- Prepare the pasta: Boil salted water in a large pot. Add spaghetti and cook until al dente according to package instructions. Drain and set aside.
- Sauté the shrimp: In a skillet over medium heat, heat olive oil. Add minced garlic and cook until fragrant. Add shrimp and sauté until pink and opaque, about 3-4 minutes per side.
- Add pesto sauce: Lower the heat and stir in pesto until each shrimp is well coated.
- Toss in tomatoes: Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes.
- Combine: Add drained spaghetti to the skillet with shrimp and pesto. Toss everything together, adding reserved pasta water as needed for creaminess.
- Serve: Plate the dish and top with freshly grated Parmesan cheese and torn basil leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 615
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 220mg
Keywords: For a healthier option, use whole grain pasta. Swap shrimp for chicken or add sun-dried tomatoes for extra flavor. Store leftovers in an airtight container in the fridge; reheat gently with a splash of olive oil.