Garlicky Pesto & Shrimp Pasta
Garlicky pesto and shrimp pasta comes together so quickly for any busy weeknight dinner. The garlicky basil nutty pesto pairs perfectly with the shrimp and pasta making a great fresh meal that leaves you full and satisfied.
Perfect for this time of year too! Garden basil is usually overgrowing by now so you will want to harvest it, make pesto & you need dinner so it this is a win, win, win. My pesto recipe is below!
You will need:
And you put it in a food processor:
Click here for the full recipe. This recipe makes 1 cup, you can double or triple the recipe. It makes a delicious pizza sauce or freeze the leftovers for a chilly winter night when you’re dreaming of summer.
You can buy shrimp already deveined to save you the hassle. I buy them from the seafood counter at the grocery store, but it’s recommended for same day use because they are usually shipped to the store frozen and have been thawed out. If you’re doing a grocery store run for the week, you may want to consider buying frozen shrimp for the best quality. Like peas, shrimp are frozen on the spot so they remain at their best quality until you need to use them.
When you are buying them, you will see a number range – this is how many shrimp come in a pound. 21-25 to a pound is a standard count per pound for shrimp. If you buy more to a pound, they will be smaller, likewise, if you buy less to pound, they will be larger shrimp.
For this dish, it’s completely up to you if you are a shrimp lover, you can add in as many as you would like. I bought 15 shrimp (a handful) for 2-4 servings.
My last note about shrimp is that you can completely shell the shrimp before cooking to make it much easier to eat. I left the tail-shell (only) on for presentation and photo day but it’s completely up to you.
Garlicky Pesto Shrimp Pasta
- 8 oz Spaghetti (and 2 ladles of pasta water reserved)
- 1 TBSP Butter
- ½-1 lb Shrimp – deveined
- 1 pinch Salt
- 1 cup Garlicky Pesto
- In a pot of salty water, cook your spaghetti according to the package instructions.
- In a deep pan, over medium heat, melt your butter.
- Add in your shrimp in a single layer. Sprinkle with a pinch of salt. You will see their tails start to curl and they will start to turn pink in color. Cook for about 30-60 seconds on each side. Shrimp cook extremely fast so it's important to watch them. You will want to take them out about 5 seconds too early because they will finish cooking once they are added back into the pan.
- Remove the shrimp out of the pan and set aside.
- Add in your pesto and your cooked spaghetti, toss.
- Ladle in 1-2 ladles of hot pasta water to make the sauce.
- Add back in your shrimp and toss.