Creamy Pesto Shrimp Rotini

• 12 oz rotini pasta
• 1 lb shrimp, peeled and deveined
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/2 cup heavy cream
• Salt to taste
• Black pepper to taste
• Juice of 1 lemon
• 2 tbsp butter

Steps

1. 1 Cook the rotini according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook 2-3 minutes per side until pink.
3. 3 In a food processor, blend basil, Parmesan, pine nuts, garlic, and olive oil into a pesto.
4. 4 In the same skillet, melt butter and add heavy cream. Stir in pesto and lemon juice; simmer until thickened.
5. 5 Toss cooked shrimp and pasta in the creamy pesto sauce. Add pasta water as needed for desired consistency.
6. 6 Serve hot, garnished with extra Parmesan and basil if desired.

Equipment

• Large pot
• Skillet
• Food processor

Variations

• For a vegan option, substitute shrimp with chickpeas and use vegan Parmesan.
• Swap rotini for gluten-free pasta for a gluten-free version.

Substitutions

• Sunflower seeds can replace pine nuts.
• Spinach can be added for extra greens.

Pairings

• Serve with a crisp Pinot Grigio.
• A simple side Caesar salad complements the dish well.

Nutrition

Tips

• Use fresh basil for the brightest pesto flavor.
• Toast your pine nuts for a nuttier pesto.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with a splash of cream to restore creaminess.

Serving Suggestions

• Pairs beautifully with a side of garlic bread.
• Add a fresh green salad for a complete meal.

FAQ