Description
Shrimp Pesto Pasta is a quick and delicious meal that brings together tender shrimp, creamy pesto, and perfectly cooked pasta. This vibrant dish, infused with fresh basil and garlic, is perfect for a cozy weeknight dinner or impressing guests. With just a few simple ingredients, you can create a culinary experience that transports you to an Italian seaside café.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp (peeled and deveined)
- 1 cup homemade or store-bought pesto sauce
- 1 cup cherry tomatoes (halved)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- Fresh basil leaves (for garnish)
Instructions
- 1. Boil the Pasta: Cook fettuccine in salted water according to package instructions until al dente.
- 2. Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add shrimp and cook until pink and opaque.
- 3. Add Cherry Tomatoes: Mix in halved cherry tomatoes; cook until they soften.
- 4. Combine with Pesto: Reduce heat and stir in pesto sauce. If too thick, add a splash of reserved pasta water.
- 5. Toss with Pasta: Drain pasta and combine with shrimp and pesto sauce in the skillet. Toss well to mix evenly.
- 6. Serve: Plate the pasta, sprinkle with Parmesan cheese, and garnish with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 540
- Sugar: 4g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
Keywords: For added flavor, consider including vegetables like spinach or sun-dried tomatoes. Feel free to swap shrimp for chicken or tofu for a different twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.