easy shrimp pesto pasta
Shrimp Pesto Pasta is a quick 30-minute dinner made with tender shrimp, basil pesto, spaghetti, cherry tomatoes, and Parmesan cheese.
Ingredients
- 10 ounces dry spaghetti or linguine or fettuccine
- ¾ cup basil pesto
- 1 pound medium to large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- ¼ cup grated Parmesan cheese
- 1 cup cherry tomatoes halved
- Chopped parsley optional garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente.
- While the pasta cooks, pat the shrimp dry and season with Italian seasoning, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp and cook for 2–4 minutes, turning once, until they are pink and opaque.
- Drain the cooked pasta, reserving a small amount of pasta water if needed.
- Add the pasta to the skillet with the shrimp and stir in the basil pesto until everything is evenly coated. Add a splash of reserved pasta water if needed for a silkier sauce.
- Fold in the cherry tomatoes and Parmesan cheese.
- Garnish with chopped parsley and serve immediately. This Shrimp Pesto Pasta is best enjoyed while warm.
Notes
- Fresh basil leaves make a beautiful garnish.
- A squeeze of fresh lemon juice brightens the flavors.
- Sprinkle with extra Parmesan before serving.
- Add crushed red pepper flakes for a little heat.
- Pair with garlic bread or a crisp green salad.