Shrimp Pesto Pasta combines tender shrimp with a delicious pesto sauce, pasta noodles, and sautéed tomatoes. Not only is this a quick and easy weeknight dinner, it's an impressive dish for entertaining too.
kosher salt and freshly ground black pepper- to taste
8oz.spaghetti noodles- or more
fresh basil and extra parm cheese- to serve
Instructions
MAKE PESTO SAUCE. In a food processor, combine the fresh basil, garlic, toasted pine nuts, freshly grated pine nuts, and salt and pepper. Pulse for about 15 seconds. Then drizzle in olive oil until creamy. Set aside.
Pour half of the pesto sauce (about 1/3 cup) over the shrimp and combine well.
Sauté the cherry tomatoes in a bit of olive oil, until softened. Remove to a plate.
Cook pasta according to package directions, or until al dente. Strain and reserve a bit of pasta water.
While pasta is cooking, grill shrimp on stove top, until done. This will only take a few minutes per side.
Place pasta back in stock pot, along with the shrimp and tomatoes. Add the remaining pesto sauce, a drizzle of reserved pasta water, and toss.
Serve with some extra parmesan cheese and fresh basil.
Notes
Tomatoes are always best kept on the counter at room temperature.
Fresh basil will turn black if stored in the refrigerator. It's best to store it like cut flowers, with stems in a jar of water. Place a plastic bag over the jar to create a sort of greenhouse.