Shrimp Pesto Pasta (Printer-Friendly Version)
Bright and flavorful dish with sautéed shrimp, fresh basil pesto, pine nuts, and Parmesan cheese.
# Ingredients Needed:
→ Pesto
01 -
2 oz fresh basil leaves
02 -
2 garlic cloves
03 -
2 oz Parmesan cheese, shaved or shredded
04 -
3 oz pine nuts
05 -
1/2 cup plus 2 tablespoons olive oil
06 -
Salt, to taste
→ Shrimp
07 -
1 lb raw shrimp, peeled and deveined
08 -
2 tablespoons canola oil
09 -
2 garlic cloves, pressed
10 -
2 tablespoons grated Parmesan cheese
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Pasta
13 -
1 lb dried pasta of choice
14 -
1/2 to 2/3 cup reserved pasta cooking water
15 -
Shaved Parmesan cheese, for garnish
16 -
Pine nuts, for garnish
# Step-by-Step Directions:
01 -
Add half of the olive oil to a food processor. Add basil, pine nuts, Parmesan, garlic, and salt, then pour remaining olive oil on top. Pulse several times, scraping down the sides as needed, until smooth and well combined. Set aside.
02 -
Boil pasta in salted water according to package directions. Reserve approximately 1 cup of the cooking water before draining.
03 -
In a mixing bowl, toss shrimp with salt, black pepper, pressed garlic, and grated Parmesan until evenly coated.
04 -
Heat a large skillet over medium-high heat. Add canola oil and sear shrimp for about 2 minutes per side or until opaque. Remove from heat immediately.
05 -
In a bowl, gently toss the drained pasta with pesto and 1/2 to 2/3 cup reserved pasta water to loosen the sauce.
06 -
Plate the pesto pasta and either mix in the shrimp or arrange on top. Garnish with shaved Parmesan cheese and pine nuts before serving.
# Helpful Hints:
01 -
To maintain pesto's vibrant color, avoid mixing it in the hot pasta pot; use a separate bowl instead.
02 -
Reserve pasta cooking water to adjust sauce consistency and keep the pesto moist.
03 -
Toast pine nuts in a dry skillet over medium-low heat for 3–5 minutes to enhance flavor.