Shrimp Pesto Pasta

On certain occasions, I start dreaming of the garden I’m going to start. You know, one that is organized in rows by vegetable with wire racks around the tomato plants and little boards down the middle of the garden so you can stay off the dirt. I’ve even thought about raised gardens with the fences to keep out the critters.

But then I get real because TIME. Gardening is something my parents did VERY well, and thoroughly enjoyed. It was their hobby and they spent hours outside tending to their beautiful vegetable and flower gardens. I was lucky to enjoy the fruits of their work, and I think I’ll limit my gardening to (my current) pots of herbs.

Speaking of which, the basil for this pesto came from MY VERY OWN BASIL PLANT. I’m sorta proud in a plant mom kind of way. 😀

Ingredients needed for Shrimp Pesto Pasta:

• Shrimp – I used one pound of extra large shrimp, or about 20 shrimp (5 per serving). You could also buy a different size of shrimp or even make more.
• Pesto Sauce – I love my homemade pesto – a simple combination of fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil, and salt and pepper. Since I’m growing basil in some pots outdoors this summer, we’re eating ALL the pesto!
• Pasta – I used regular spaghetti noodles for this recipe, but any type of pasta is fine.
• Tomatoes – The tomatoes are SO good this time of year, so I sautéed some cherry tomatoes.
• Extras – To serve, add some fresh basil leaves and extra fresh parmesan. Some fresh rosemary focaccia would also be delicious!

How to make Shrimp Pesto Pasta:

1. Make pesto sauce. In a food processor, combine the pesto sauce ingredients – the fresh basil, garlic, toasted pine nuts, freshly grated parmesan cheese, salt, and pepper. Pulse until well combined. Then start food processor and drizzle in the olive oil until it’s nice and creamy.
2. Marinate shrimp. Pour about half of the pesto sauce over the shrimp and let marinate for about 30 minutes or so. Set the remaining half aside.
3. Sauté tomatoes. When ready to cook, sauté the cherry tomatoes in a cast iron skillet, with a drizzle of olive oil. Add some salt and pepper, and cook for just a few minutes, or until slightly softened.
4. Cook pasta. In a medium stock pot, cook the pasta according to package directions. Always salt your water when cooking pasta. When cooked to al dente, remove and strain pasta, reserving a bit for later.
5. Grill shrimp. Meanwhile, grill shrimp in a hot cast iron skillet, with a touch of olive oil. You’ll need to do this in two batches. The shrimp will cook up quickly, about 2 minutes per side. You’ll know the shrimp is done when the shrimp goes from gray to pink.
6. Combine. Place the cooked pasta, grilled shrimp, and sautéed tomatoes back in the stock pot. Pour the reserved pesto sauce (and a little bit of reserved pasta water) over the noodles and stir to combine.
7. Serve. Serve by dividing the pasta between four bowls. Top with some fresh basil and freshly grated parmesan cheese.

Some other delicious pesto recipes you should try next:

I’ve made ALL of these dishes lately, because pesto is seriously flowing. I hope you try some of them soon!

• Pesto Vegetable Pasta
• Skillet Pesto Tomato Pizza
• Roasted Vegetable Pesto Panini
• Sausage and Mushroom Pesto Flatbread

Kitchen Tools used for this recipe: (Affiliate Links)

• Dutch Oven
• Cast Iron Skillet

Make this pasta recipe next: Butternut Squash Lasagna with Spinach

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue