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Shrimp Pesto Pasta for Weeknights

Shrimp Pesto Pasta
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Quick and flavorful shrimp pesto pasta, perfect for a weeknight meal. This dish combines tender shrimp, al dente pasta, and a vibrant homemade pesto sauce for a satisfying and easy dinner.

Ingredients

Scale
  • 1 pound linguine or your favorite pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • For the Pesto Sauce:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. While pasta cooks, prepare the pesto. In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
  3. With the food processor running, slowly add 1/2 cup olive oil until the pesto is smooth. Season with salt and pepper.
  4. Pat shrimp dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and pepper.
  5. Add the cooked pasta to the skillet with the shrimp. Stir in the pesto sauce.
  6. If the pasta seems too dry, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.
  7. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

  • For a richer flavor, toast the pine nuts lightly before adding them to the pesto.
  • Adjust the amount of garlic and cheese in the pesto to your preference.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.

Nutrition

Find it online: https://kitchenpivot.com/shrimp-pesto-pasta/