Pesto Shrimp Pasta
Pesto Shrimp Pasta is a fast and flavorful meal you can make in under 30 minutes, loaded with juicy shrimp, tender angel hair pasta, sweet tomatoes, and fresh basil pesto.
Equipment
- Large Pot
- Large Skillet
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Ingredients
- 12 ounces deveined shrimp peeled and ready to cook
- 8 ounces angel hair pasta delicate and fast-cooking
- 2 tablespoons olive oil divided for cooking shrimp and tomatoes
- 1 pint grape tomatoes bursting with sweetness
- 2 cloves garlic finely minced
- 1/4 cup basil pesto packed with fresh basil, pine nuts, and Parmesan
- 1 tablespoon grated Parmesan cheese to finish and add a touch of creaminess
Instructions
- Thaw the shrimp if frozen, peel, remove tails, and pat dry.
- Bring a large pot of water to a boil, add angel hair pasta, and cook for about 7 minutes.
- Reserve half a cup of pasta water before draining the pasta.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté the shrimp until pink and opaque, about 2-3 minutes. Remove from pan.
- In the same skillet, add the remaining tablespoon of olive oil, grape tomatoes, and minced garlic. Cook until tomatoes begin to burst.
- Add the cooked pasta, basil pesto, and half of the reserved pasta water. Stir until the pasta is coated.
- Return the shrimp to the skillet and mix gently. Top with grated Parmesan before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet.