Shrimp Pesto Pasta
Delight in a flavorful Shrimp Pesto Pasta, combining the charm of homemade goodness with succulent shrimp, veggies, and al dente pasta. Tossed in a homemade pesto, this fusion of simplicity and taste is garnished with fresh basil for an irresistible dish.
Equipment
- Large pot for boiling pasta
- Skillet or pan for cooking shrimp and veggies
- Food processor or blender for making pesto
- Colander for draining pasta
- Cooking utensils
Ingredients
- 12 oz (340g) linguine or your favorite pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup cherry tomatoes halved
- 1 cup baby spinach leaves
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts toasted
- 3 cloves garlic minced
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Pesto Ingredients:
- 2 cups fresh basil leaves packed
- ½ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- ¼ cup pine nuts toasted
- 3 cloves garlic minced
- Salt and pepper to taste
Instructions
Prepare the Pesto:
- In a food processor or blender, combine basil, Parmesan cheese, pine nuts, garlic, salt, and pepper.
- With the machine running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and set aside.
Cook the Shrimp and Veggies:
- In a large skillet or pan, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Stir in cherry tomatoes and baby spinach, cooking until spinach wilts and tomatoes soften.
Combine Pasta, Shrimp, and Pesto:
- Toss the cooked pasta into the skillet with the shrimp, tomatoes, and spinach.
- Add the prepared pesto, grated Parmesan, and toasted pine nuts.
- Gently toss everything together until well coated.
- Season with salt and pepper to taste.
Serve:
- Transfer the Shrimp Pesto Pasta to serving plates.
- Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.
Notes
- You can adjust the consistency of the pesto by adding more olive oil if needed.
- Feel free to customize the veggies based on your preferences.
- Toasting the pine nuts enhances their flavor; be cautious not to burn them.