Description
A quick and flavorful Shrimp Pesto Pasta recipe combining tender sautéed shrimp with a fresh basil pesto sauce, tossed with perfectly cooked spaghetti or fettuccine. Ready in just 30 minutes, this dish offers a vibrant, satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fettuccine
Shrimp
- 1 lb large shrimp (21-25 count), peeled and deveined
Pesto Sauce
- 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 a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the Pesto: In a food processor, combine basil leaves, minced garlic, toasted pine nuts, grated Parmesan cheese, and olive oil. Blend until smooth. Add lemon juice and pulse a few times to blend evenly.
- Sauté the Shrimp: Heat a skillet over medium heat with a bit of olive oil. Add the shrimp and cook for about 2 minutes on each side until they turn pink and are cooked through. Season with salt and pepper to taste.
- Toss Pasta with Shrimp and Pesto: Add the drained pasta directly to the skillet with the shrimp. Pour the prepared pesto over the pasta and shrimp. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce and reach desired creaminess.
- Serve: Plate the pasta immediately, garnishing with extra grated Parmesan cheese and fresh basil leaves if desired. Enjoy warm.
Notes
- Reserve some pasta water to adjust the pesto sauce consistency as needed.
- You can substitute pine nuts with walnuts for a slightly different flavor and texture.
- For added heat, sprinkle some red pepper flakes while sautéing shrimp.
- Use freshly grated Parmesan for best flavor.
- Make sure not to overcook shrimp to keep them tender.
