Shrimp Pesto Pasta with Cherry Tomatoes

• 8 oz pasta (fusilli or penne)
• 12 oz shrimp, peeled and deveined
• 1 pint cherry tomatoes, halved
• 1/2 cup store-bought pesto
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Juice of 1/2 lemon

Steps

1. 1 Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
3. 3 Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
4. 4 Stir in cherry tomatoes and cook for 2-3 minutes until they start to soften.
5. 5 Remove skillet from heat and stir in pesto and lemon juice until well combined.
6. 6 Add cooked pasta to the skillet, toss to coat. Sprinkle with Parmesan and fresh basil.
7. 7 Serve immediately, garnished with extra Parmesan and basil if desired.

Equipment

• Large pot
• Skillet
• Tongs

Variations

• Add spinach for extra greens
• Use sun-dried tomatoes for a richer flavor

Substitutions

• Use shrimp stock instead of water for cooking pasta for extra flavor
• Substitute shrimp with chicken for a different protein

Pairings

• White wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, toast the pine nuts in your pesto before blending.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil.

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

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ