Pesto Shrimp Pasta
Pesto Shrimp Pasta combines juicy shrimp, basil pesto, angel hair pasta, garlic, and burst tomatoes into a quick and flavorful dinner.Ready in only 25 minutes, it's perfect for busy weeknights or elegant entertaining.Fresh ingredients and simple preparation make this an easy family favorite.
Ingredients
- 12 ounces peeled and deveined shrimp
- 8 ounces angel hair pasta
- 2 tablespoons olive oil divided
- 1 pint grape tomatoes
- 2 cloves garlic minced
- ¼ cup basil pesto
- 1 tablespoon grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- If using frozen shrimp, thaw them under cool running water. Peel, remove the tails if needed, and pat the shrimp dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions until al dente.
- Before draining, reserve about ½ cup of the pasta cooking water.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 2–3 minutes until pink and opaque. Transfer to a clean plate.
- Add the remaining olive oil to the skillet along with the grape tomatoes and minced garlic.
- Cook until the tomatoes begin to burst and release their juices. If the garlic starts browning too quickly, add a splash of water to the skillet.
- Add the drained pasta, basil pesto, and about half of the reserved pasta water to the skillet.
- Toss until the pasta is evenly coated, adding more pasta water as needed to create a silky sauce.
- Return the shrimp to the skillet and gently toss everything together.
- Sprinkle with grated Parmesan cheese and freshly ground black pepper.
- Serve your Pesto Shrimp Pasta immediately with extra Parmesan and fresh basil if desired.
Notes
- Homemade pesto works beautifully if available.
- Cherry tomatoes may be substituted for grape tomatoes.
- Add crushed red pepper flakes for gentle heat.
- Fresh mozzarella pearls make a delicious addition.