Description
A quick recipe for pasta tossed with shrimp and basil pesto.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 12 ounces pasta (linguine or fettuccine recommended)
- 1 cup basil pesto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup reserved pasta water
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let it brown.
- Add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and cooked through. Season with salt and pepper.
- Reduce the heat to low. Add the cooked pasta and the basil pesto to the skillet with the shrimp.
- Toss everything together. Add a few tablespoons of the reserved pasta water until the sauce coats the pasta evenly.
- Serve immediately.
Notes
- You can substitute store-bought pesto or make your own fresh version.
- For extra flavor, add a squeeze of fresh lemon juice at the end.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 180
Keywords: pesto, shrimp, pasta, quick dinner, seafood, basil