Pesto Pasta Shrimp. Easy peasy. Takes 15 minutes. Only one thing to cut up. You will love this recipe.
Hi. It’s Lois in the kitchen at Recipe Idea Shop, but Don was the cook for this delicious Pesto Pasta Shrimp. Yesterday, May 10, was “National Shrimp Day.” Don is a creature of habit and he likes to have pasta on Mondays.
He made this scrumptious dish using ingredients he found in our ‘fridge. The recipe is simple and quick to make, especially if you have Homemade Pesto waiting in your freezer! But commercially jarred Pesto is good, too. Pesto contains nuts and olive oil so it is high in calories and fat, but it’s the good kind of fat and a little bit goes a long way.
What You Need
For this recipe, you need pesto, of course, a knife, cutting board, measuring spoons, and pots and pans. I also recommend getting a cheese grater. We have an old version of the Zyliss Classic Rotary Cheese Grater and we love it because it works so well. Also, it’s easy to use and the handle can switch sides for right-handed people or left-handed people—we have some of both in our family. It looks like the newer ones can do this, too, but I’m not sure.
Whatever tools you buy, be sure to buy the best you can afford. You will never be sorry.
Pesto Pasta Shrimp Recipe
Pesto Pasta Shrimp Recipe
- 2 tablespoons olive oil
- 1/2 cup diced red pepper
- 1 cup cooked spaghetti (or pasta of your choice)
- 10-12 medium cooked shrimp (remove shells)
- 1/4 cup pesto
- 3 tablespoons fresh grated Parmesan Cheese
- Sauté the red pepper in the olive oil for about 5 minutes until tender.
- Mix the pesto and shrimp with the cooked pasta and heat over medium temperature about 5 minutes until warmed through.
- Serve immediately.
- Top with fresh grated Parmesan cheese.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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