Shrimp with Pesto Pasta uses pesto, wide pasta noodles, cherry tomatoes, olive oil and Parmesan cheese. Just 5 ingredients. How easy is that?
Monday is pasta night at our house. Pasta is terrific with pesto and shrimp. If you can boil water, you can make this recipe. Cook the wide noodles according to your pasta package. Use jarred pesto—or better yet, make your own Pesto Besto, freeze it in ice cube trays (transfer to freezer bags when frozen), and just thaw a cube or two when you want to make this meal!
In this recipe, I use precooked, tail-on, frozen large shrimp. They need to be thawed before fixing this dish (and don’t cook them too long—just warm them) otherwise the shrimp tend to be rubbery. Five shrimp each works for us, but use as many as you wish.
What You Need
In this recipe, you need a knife, cutting board, large sauté pan, large pot, and measuring cups and spoons. But what you really want is a whole set of terrific pots and pans and some nice dinnerware, am I right? And a wonderful espresso machine so you can have a good cup of coffee after supper!
Shrimp with Pesto Pasta
Shrimp with Pesto Pasta
- 2 cups uncooked wide curly egg noodles
- 1/4 cup homemade Pesto Besto Sauce (or store-bought pesto)
- 12 cherry tomatoes (cut in half)
- 10 large tail-on shrimp (if frozen, thaw first)
- 3 tablespoons Olive oil
Cook the noodles in a large pot of boiling water to which one tablespoon of olive oil has been added.
When the noodles are al dente (cooked, but firm), drain them, and return them to the pot.
Toss the noodles in the pesto sauce until they are well coated.
- Add the tomatoes to the noodles and toss a couple of more times. Set aside.
In a skillet heat 2 tablespoons of olive oil over medium heat.
Add the shrimp and sauté them for a 3-5 minutes until the shrimp is warm all the way through. (Be careful not to cook the shrimp too long or they will get rubbery.)
Put It Together
Add the warm shrimp to the noodle mixture and toss until everything is covered in pesto.
- Mound on the center a plate and sprinkle freshly grated Parmesan or Pecorino Romano cheese over the top.
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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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