Ingredients
Scale
- Pasta (Linguine or Fettuccine) 1 pound
- Shrimp (peeled and deveined) 1 pound
- Pesto 1/2 cup
- Olive Oil 2 tablespoons
- Garlic (minced) 2 cloves
- Cherry Tomatoes (halved) 1 cup
- Parmesan Cheese (grated) 1/4 cup
- Salt and Pepper to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Step 3: Add shrimp to the skillet and cook until pink and opaque, about 3-5 minutes, flipping halfway through. Season with salt and pepper.
- Step 4: Add halved cherry tomatoes to the skillet and cook for another 2 minutes, until slightly softened.
- Step 5: Stir in pesto and cooked pasta to the skillet. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Serve immediately, garnished with grated Parmesan cheese.
Notes
- Store leftover Pesto Shrimp Pasta in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a splash of milk or cream to the pasta while warming it in a pan to keep it from drying out.
- For a vibrant presentation, garnish with fresh basil leaves in addition to the Parmesan cheese.
- Don't overcook the shrimp; they're best when tender and slightly springy, not rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American