Pesto Shrimp Pasta Recipe
You know that feeling when you whip up a dish that’s not only bursting with flavor but also looks like it belongs on a restaurant menu? That’s how I felt after I made this Pesto Shrimp Pasta! The creamy, garlicky pesto paired perfectly with tender shrimp and al dente pasta.
Ingredients
- Linguine or pasta of your choice
- Shrimp peeled and deveined
- Olive oil
- Fresh basil leaves
- Parmesan cheese
- Pine nuts or walnuts
- Garlic
- Lemon juice
- Salt and black pepper
Instructions
- Start by patting the shrimp dry, then seasoning them with salt and pepper. Heat some olive oil in a skillet over medium-high heat. Sauté the garlic for 30 seconds, then add the shrimp. Cook for 2-3 minutes per side until they turn pink and tender. Remove and set aside.
- Bring a pot of salted water to a boil, then cook the pasta until al dente. Drain and reserve about half a cup of pasta water for later. The key is to not overcook the pasta, so keep a close eye on it.
- Blend fresh basil leaves, Parmesan cheese, toasted nuts, garlic, and salt in a food processor. With the motor running, drizzle in olive oil until a smooth sauce forms. Add lemon juice for a zesty kick, and adjust the seasoning as needed.
- Add the drained pasta to the skillet with a dollop of pesto and a splash of the reserved pasta water. Toss until the noodles are evenly coated. Then gently fold in the cooked shrimp. Sprinkle some extra Parmesan on top if you're feeling fancy!
- Divide onto plates, garnish with fresh basil leaves and extra cheese, and serve hot. It’s time to dig in and enjoy every bite!
Notes
- Don’t Overcook Shrimp: They cook quickly; once they turn pink, they’re good to go.
- Toast the Nuts: Briefly toast the nuts before blending them into pesto for extra depth of flavor.
- Adjust Consistency: If the pesto is too thick, use a bit of olive oil or pasta water to thin it out.
- Use Fresh Ingredients: The flavor of fresh basil and garlic makes a noticeable difference in the final dish.