This savory Shrimp Pesto Pasta is a quick and easy dinner that’s full of classic Italian flavors! Shrimp and cherry tomatoes are nestled in with penne noodles, and it’s all covered in homemade pesto sauce.
Shrimp Pesto Pasta Recipe
I am fairly a novice at the whole seafood thing. When I was little I use to eat it all the time. I can remember going to the local seafood shop with my mom to get cod and scallops and devouring them when we got home. My dad on the other hand is not a fan, he use to call it “brain food”. Which you think would be a good thing, ya know (sorry that’s my Wisconsin girl coming out, don’t ya know). One would think, “brain food” makes you smarter, right? Not to me, I thought it meant lumpy, mushy, gooey, gross food. So, being the daddy’s girl that I am, I vowed off seafood. Wouldn’t even try it, even if it looked and smelled delicious. Until my wonderful husband got me back into seafood again and now I am experimenting.
This Shrimp Pesto Pasta is a quick easy meal for any week day night or get together with friends. The freshness of the lemon and the basil with the shrimp is divine and will keep you coming back for more. It is easy enough to make and light on the pocketbook.
How to Make Shrimp Pesto Pasta
To get started,Heat skillet to medium high heat. In small bowl, place raw shrimp, lemon zest, red pepper flakes, salt, and pepper. Toss to coat. Place coconut oil in hot skillet, then add shrimp. Sauté shrimp for 5-6 minutes, or until completely pink.
In separate pot, put penne in boiling water and cook al dente. (usually 6-7 minutes) Drain noodles when finished, reserve 1 cup of cooking liquid. Mix all ingredients together: noodles, pesto, shrimp, reserved cooking liquid, and cherry tomatoes.
Shrimp Pesto Pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stove
- Cuisine: Italian
Description
This shrimp and pesto pasta recipe with sweet tomatoes and parmesan cheese is an easy weeknight dinner that can be enjoyed hot or cold.
Ingredients
Pan Seared Shrimp:
- 1 1/2 lb. of raw large shrimp, peeled and deveined
- 2 tablepsoons of avocado oil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
Pesto Pasta:
- 1 lb. of pasta (spaghetti, fettucini or penne)
- 1 cup Homemade Basil Pesto
- 1 pint of cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
Instructions
- Fill a large pot with water and bring to a boil.
- Add in pasta and cook until al dente according to package instructions.
- To a small bowl, add raw shrimp, lemon zest, red pepper flakes, salt, and pepper.
- Heat a large skillet to medium-high heat.
- Add in avocado oil and shrimp to the pan.
- Sauté shrimp for 3-4 minutes, or until completely pink. Remove from pan and set aside.
- Drain noodles and add to a bowl with the pesto. Toss to coat.
- Top with shrimp, fresh tomatoes and grated parmesan.
