Pesto Shrimp Pasta

$For this dish, I recommend using 8 ounces of spaghetti. Spaghetti is a classic choice. It cooks well and holds the sauce nicely. You can also use other pasta types like fettuccine or penne. Choose what you love best! You need 1 pound of shrimp for this recipe. Make sure they are deveined and peeled. This saves time and makes cooking easier. Fresh shrimp tastes great, but frozen works too. Just thaw them before cooking. You will need a few simple seasonings. These include: - 1 cup of homemade or store-bought pesto - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients add flavor and freshness to your meal. The garlic and olive oil give a nice base. The basil adds a lovely touch at the end. Enjoy the vibrant colors and tastes! {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once it boils, add 8 oz of spaghetti. Cook it according to the package instructions until it is al dente. This means it should be firm but not hard. After cooking, reserve 1/2 cup of the pasta water. Drain the pasta and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic. Sauté for about 30 seconds. You want to smell the garlic, but do not burn it. Now, add 1 lb of peeled and deveined shrimp to the skillet. Season them with salt and pepper. Cook for 2-3 minutes on each side. The shrimp should turn pink and opaque when done. Lower the heat on the skillet. Add the cooked pasta to the shrimp. Toss in 1 cup of pesto and 1/2 cup of halved cherry tomatoes. Pour in a splash of the reserved pasta water. This helps mix everything well. Stir until the pasta is coated in pesto. Finally, add 1/4 cup of grated Parmesan cheese. Mix until the cheese melts and blends in. If it looks dry, add more pasta water. To get the best pasta texture, cook it al dente. This means the pasta should be firm when you bite it. Follow the package instructions but check a minute early. Reserve some pasta water before draining. This starchy water helps when mixing with the sauce. Adding a splash of it can keep your dish creamy and smooth. Start by seasoning the shrimp well. A good sprinkle of salt and pepper works wonders. Cook the shrimp until they turn pink and opaque. This usually takes about 2-3 minutes per side. If you want more flavor, add a pinch of red pepper flakes or lemon juice when cooking. These small steps make a big difference in taste. Pesto is packed with flavor, so use it wisely. If you make homemade pesto, let it sit for a bit to meld the flavors. When mixing pesto with pasta, add it slowly and toss well. If the dish seems dry, use reserved pasta water to help. This keeps the pasta from clumping. Always save some fresh basil leaves to garnish your meal. This adds a lovely pop of color and freshness. Pro Tips Fresh Pesto is Best: If you can, use homemade pesto for a fresher, more vibrant flavor that elevates the dish. Don't Overcook the Shrimp: Cook the shrimp just until they turn pink and opaque to ensure they remain tender and juicy. Adjusting Consistency: Use the reserved pasta water to adjust the sauce's consistency; it helps the sauce cling to the pasta better. Garnish with Flair: Adding fresh basil and extra Parmesan not only enhances the dish visually but also boosts its flavor profile. {{image_2}} You can make pesto shrimp pasta even better by adding vegetables. Fresh veggies boost flavor and color. - Spinach: Toss in a handful of fresh spinach. It wilts quickly and adds nutrients. - Zucchini: Slice zucchini into thin rounds or half-moons. Sauté them with the shrimp. - Bell Peppers: Add chopped bell peppers for a sweet crunch. They cook fast and taste great. These veggies make the dish more balanced and fun to eat. Plus, they add extra vitamins! You can swap out the spaghetti for other pasta types. This change gives new textures and flavors. - Penne: This pasta has ridges that hold sauce well. It's perfect for pesto. - Farfalle: Also known as bow-tie pasta, it looks cute and mixes well with shrimp. - Gluten-Free Options: Try gluten-free pasta if you need it. There are many good brands available. Each pasta type offers a unique taste and feel. Choose based on your mood or what you have at home. Pesto can be unique to your taste. You can change its flavor with simple swaps. - Nuts: Use walnuts or cashews instead of pine nuts. Each nut gives a different taste. - Cheese: Swap Parmesan for pecorino or nutritional yeast for a vegan option. - Herbs: Add fresh mint or parsley for a twist on classic basil pesto. These changes keep the dish exciting. Experiment to find your favorite blend! After making pesto shrimp pasta, let it cool down. Store it in an airtight container. Keep it in the fridge for up to three days. If you plan to eat it later, try to eat it within this time frame. The pasta may get soft, but it still tastes great. You can freeze pesto shrimp pasta, but keep in mind that the texture might change. Place the cooled pasta in a freezer-safe container. It can last up to two months in the freezer. To avoid freezer burn, use a tight lid or wrap it well. When you are ready to eat, thaw it in the fridge overnight. To reheat, use a skillet or microwave. If using a skillet, add a splash of water or olive oil. Heat it over medium until warm. If using a microwave, cover it and heat for one minute at a time, stirring in between. This keeps the pasta moist and tasty. Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first. To thaw shrimp, place them in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel. This helps achieve a better texture when cooking. Frozen shrimp can be just as tasty as fresh shrimp. Most pesto is vegetarian, but some may have cheese. Traditional pesto often contains Parmesan cheese. If you want a vegan option, look for a cheese-free pesto. You can also make your own by blending basil, nuts, garlic, and oil. This way, you control the ingredients and keep it vegetarian. To make this recipe low-carb, swap regular pasta for zucchini noodles or spaghetti squash. These options are lower in carbs and calories. You still get a great texture and flavor without the carbs. Using cauliflower rice is another great choice. It absorbs flavors well and keeps the dish light and healthy. This blog post covered how to make a delicious shrimp and pasta dish. We looked at choosing the right pasta, fresh shrimp, and key seasonings. I detailed how to cook the pasta perfectly, sauté shrimp, and mix everything with cheese. You learned tips for great texture and flavor, plus ways to customize your dish. Finally, we discussed storing leftovers and answered common questions. Enjoy experimenting and making this dish your own!$

A delicious pasta dish featuring shrimp and pesto, perfect for a quick meal.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz spaghetti or your choice of pasta
1 lb shrimp, deveined and peeled
1 cup homemade or store-bought pesto
1 cup cherry tomatoes, halved
1 4 grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque.
Lower the heat and add the cooked pasta to the skillet with the shrimp. Toss in the pesto, cherry tomatoes, and a splash of the reserved pasta water to help combine everything. Mix until the pasta is evenly coated with the pesto.
Stir in the grated Parmesan cheese until melted and well incorporated. If the pasta seems dry, add more reserved pasta water as needed.
Remove from heat, plate the pasta, and garnish with fresh basil leaves and additional Parmesan if desired.

Notes

Feel free to use store-bought pesto for convenience.

Keyword pasta, pesto, quick meal, shrimp