If you’re craving a delightful mix of savory flavors and vibrant colors, our Pesto Shrimp Pasta is the ultimate dish to satisfy your taste buds. This recipe blends perfectly cooked shrimp with fresh basil pesto, making it both aromatic and delicious.
Growing up, Sunday dinners were a big deal in my family. One summer afternoon, my mom decided to experiment by adding pesto to our usual shrimp pasta dish. It was an instant hit and became our go-to recipe during the sunny months. Even today, cooking this dish instantly transports me back to those cherished family gatherings filled with laughter and good food.
Why You’ll Love This Recipe
This recipe stands out because it combines simplicity with gourmet flavors. It’s quick to prepare, making it perfect for busy weeknight dinners or casual weekends. The rich, nutty taste of the homemade pesto complements the tender shrimp perfectly, while the vibrant colors make it a feast for the eyes as well. Plus, it’s a versatile dish that can be tailored to satisfy different palates.
Ingredients Notes
For the best results, use fresh shrimp that is deveined and peeled. The pesto can be made with fresh basil leaves, parmesan cheese, garlic, pine nuts, and olive oil. If pine nuts are hard to find, walnuts or almonds can serve as excellent substitutes. Ensure you use high-quality pasta for a truly satisfying experience.
Recipe Steps
Step 1
Boil a large pot of salted water and cook the pasta until al dente. Reserve a cup of pasta water and drain the rest.
Step 2
In a blender, combine basil leaves, pine nuts, parmesan cheese, garlic, salt, and olive oil. Blend until smooth to create the pesto sauce.
Step 3
In a skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and sauté until they turn pink and opaque.
Step 4
Reduce the heat and add the pesto to the skillet. Toss in the cooked pasta and a splash of pasta water to achieve the desired sauce consistency.
Step 5
Mix everything together until well combined. Serve the pasta hot, garnished with freshly grated parmesan and a sprig of basil.
Storage Options
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For freezing, separate portions and store them in freezer-safe bags for up to a month. To reheat, thaw in the refrigerator and then warm on the stove over low heat, adding a bit of olive oil if necessary.
Variations & Substitutions
For a creamy twist, add a splash of cream to the pesto sauce. If you’re looking for a lighter version, zucchini noodles can be a great substitute for pasta. For a punch of heat, add a pinch of red pepper flakes.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad and a glass of chilled white wine. It’s ideal for a summer lunch or as a main dish at a dinner party. Serve it in wide bowls to catch all the sumptuous sauce.
Frequently Asked Questions
Can I use pre-cooked shrimp? Yes, you can use pre-cooked shrimp to save time. Simply add them during the final stages of cooking to warm through without overcooking.
Is it possible to make the pesto in advance? Absolutely! You can prepare the pesto sauce in advance and store it in the refrigerator for up to a week or freeze it for up to three months.
What can I substitute for parmesan cheese? Pecorino Romano or Grana Padano are great substitutes for parmesan cheese, providing a similar taste and texture.
Pesto Shrimp Pasta
Ingredients
Main Ingredients
- 1.5 pounds shrimp peeled and deveined
- 0.5 cup pesto sauce
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 0.25 cup parmesan cheese grated
Instructions
Preparation Steps
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
- Add shrimp to the pan and cook until pink, about 3-4 minutes.
- Add pesto sauce to the shrimp and mix well.
- Toss the cooked spaghetti with the shrimp and pesto sauce. Top with grated parmesan cheese before serving.
