Shrimp Pesto Pasta

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This Shrimp Pesto Pasta is a quick, healthy, and easy shrimp and tomato pasta recipe. Though there are only a few ingredients, it’s full of flavor and a great 30-minute meal for any night of the week. Pesto shrimp can easily become a family favorite.

One thing I must confess is that we eat pasta at least once a week in my home. It’s quick, easy, and cheap to make. The kids love it, and it’s easy to make a large portion that leaves leftovers for lunch later in the week. However, plain old spaghetti or even alfredo gets old after a while, and I do try to keep a healthy element to my dinners, so I’ve started to experiment with other sauces. Pesto is something that everyone in my house loves, so I’ve been trying out easy pesto pasta recipes, like this Shrimp Pesto Pasta.

Why You’ll Love This Recipe

This Shrimp Pesto Pasta is not only delicious but also incredibly simple to prepare. It’s perfect for busy weeknights when you need a meal that’s both satisfying and speedy. The combination of fresh basil pesto and juicy shrimp creates a vibrant dish that feels like a special treat without the extra fuss. Plus, it’s a versatile recipe that can easily be adjusted to suit your family’s taste preferences.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Large skillet for cooking shrimp
• Colander for draining pasta
• Spatula or tongs for tossing pasta

Ingredients

• 10 oz. Linguini noodles uncooked
• 1 lb. Tail on peeled and deveined shrimp
• ¾ cup Fresh basil pesto of your choosing
• 1 tsp. Italian seasoning
• 1 cup Sliced cherry tomatoes
• ¼ cup Grated Parmesan cheese
• 1 tbsp. Olive oil
• Salt and pepper to taste

Instructions

1. Cook the linguini according to the package instructions.
2. While the noodles are boiling, heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add the shrimp to the skillet, and season liberally with the Italian seasoning as well as salt and pepper to taste. Cook the shrimp until they are light pink in color. Be careful not to overcook the shrimp, as they can become tough and chewy.
4. Mix the cooked linguine noodles into the skillet with the cooked shrimp, and add in the pesto sauce and sliced cherry tomatoes.
5. Toss the noodles and shrimp with ¼ cup of Parmesan cheese, and serve. Garnish with chopped parsley if you choose.

Tips for Success

To ensure your shrimp are perfectly cooked, keep a close eye on their color and texture. They should be opaque and pink but not rubbery. If using store-bought pesto, taste it first and adjust the seasoning as needed—some can be saltier than others.

Additional Tips or Variations

Feel free to add a splash of lemon juice to brighten the flavors. For a spicier kick, toss in a pinch of red pepper flakes. If you’re a fan of greens, throw in a handful of fresh spinach or arugula right at the end for added color and nutrition.

Nutritional Highlights (Per Serving)

Calories: 400 | Protein: 30g | Carbohydrates: 45g | Fat: 15g

Frequently Asked Questions (FAQ)

Can I use frozen shrimp? Yes, just make sure to thaw them completely and pat them dry before cooking.

What if I don’t have linguini? You can substitute with any pasta you have on hand, like spaghetti or fettuccine.

Is this dish good as leftovers? Absolutely! It reheats well, just add a little water or extra pesto to loosen up the pasta.

Conclusion

Give this Shrimp Pesto Pasta a try and experience a delightful mix of flavors that’s sure to become a staple in your home. Don’t forget to share your culinary creations with us in the comments below. Bon appétit!

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