Ingredients
- Pasta (linguine or fettuccine) – 1 pound
- Shrimp (peeled and deveined) – 1 pound
- Pesto – 1/2 cup
- Cherry tomatoes – 1 pint, halved
- Olive oil – 2 tablespoons
- Garlic – 2 cloves, minced
- Parmesan cheese – 1/4 cup, grated
- Red pepper flakes – 1/4 teaspoon (optional)
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds.
- Step 3: Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes, flipping halfway through.
- Step 4: Stir in the halved cherry tomatoes and cook for another 2 minutes, until slightly softened.
- Step 5: Add the cooked and drained pasta to the skillet with the shrimp and tomatoes. Toss to combine.
- Step 6: Stir in the pesto and Parmesan cheese. Add a little of the reserved pasta water at a time until the sauce reaches your desired consistency. Serve immediately.
Notes
- Store leftover Pesto Shrimp Pasta in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the pasta in a skillet over low heat with a splash of milk or cream to prevent it from drying out.
- Garnish each serving with extra Parmesan cheese and a sprinkle of fresh basil for a restaurant-worthy presentation.
- Don't overcook the shrimp; they should be just pink and opaque to remain tender and juicy in the finished dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American