Original Post: https://www.evolvingtable.com/shrimp-pesto-pasta/
Best Shrimp Pesto Pasta Recipe
Shrimp Pesto Pasta is full of pesto flavor, loaded with seared shrimp, and bursting with roasted cherry tomatoes. When fresh shrimp and herbs abound, this mouth-watering dish is a go-to.
Servings: 5 servings
Ingredients
- 10 oz. fettuccine pasta or tagliatelle, gluten-free if needed
Roasted Cherry Tomatoes
- 1 lb. cherry tomatoes or grape, cut in half
- 1 Tbsp. oil avocado or olive
- 2-3 cloves garlic finely minced
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
Shrimp Pesto Pasta:
- 1 lb. shrimp 21/25 count, peeled, deveined
- 1 Tbsp. oil olive or avocado
- ½ cup pesto sauce prepared, homemade or store-bought
- ½ tsp. salt divided
- ¼ cup pine nuts toasted, optional
- Parmesan cheese optional
Instructions
- Preheat oven to 400℉.
- Cook pasta according to package directions.10 oz. fettuccine pasta
- Roast the Tomatoes: Toss together tomatoes, oil, minced garlic, salt, and pepper in a large bowl until tomatoes are well coated. Place tomatoes on a large baking sheet in a single layer. Roast tomatoes for 20-25 minutes or until the skin begins to shrivel.1 lb. cherry tomatoes, 1 Tbsp. oil, 2-3 cloves garlic, ½ tsp. salt, ¼ tsp. black pepper
- Roast the Pine Nuts: Add pine nuts to a small baking sheet and roast in oven for 3-5 minutes, stirring occasionally, or until golden brown. Set aside until ready to use.¼ cup pine nuts
- Make Pesto Shrimp: In a large skillet over medium heat add olive oil and shrimp. Cook shrimp for 2-3 minutes per side or until cooked through.1 lb. shrimp, 1 Tbsp. oil
- Mix Together: Toss drained pasta with pesto sauce, roasted cherry tomatoes, and remaining ½ teaspoon salt, to taste. Serve pasta with shrimp, a sprinkle of pine nuts, and parmesan cheese. Enjoy!½ cup pesto sauce, ½ tsp. salt, Parmesan cheese
Notes
Prep-Ahead Instructions:
You can absolutely meal prep the roasted cherry tomatoes, toasted pine nuts, and pesto sauce (if you are making it from scratch) ahead of time. Wait to cook the noodles and shrimp.
Storage Directions:
This recipe most definitely tastes best when enjoyed immediately after making it but can be stored in the refrigerator in an airtight container for up to 2-3 days. I would not advise freezing this recipe. The best way to reheat this pasta is to either microwave it or add it to a skillet over low heat with a touch of olive oil and water. Cover it and let it warm up for 5-10 minutes.
Recipe Tips:
- Go fresh. Choose wild caught shrimp that hasn't been frozen for the best quality results.
- DIY. Make your own homemade pesto sauce for the most flavor. You can grab a bottle from the grocery store if needed.
- A little nutty. Don't skip the pine nuts, they add the perfect crunch.
- Make it work. Both regular and gluten-free pasta work great in this recipe.
- Add a kick. Top this pasta dish with some red pepper flakes for some spice.
Nutrition
Calories: 485kcal | Carbohydrates: 48g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 763mg | Potassium: 486mg | Fiber: 2g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 2mg