How to Easily Prepare Delightful Shrimp Pesto Pasta

Shrimp Pasta with Pesto Sauce

Prep Time

15 minutes

Cook Time

20 minutes

Additional Time

10 minutes

Total Time

45 minutes

Servings

4

Ingredients

• 8 oz. whole wheat pasta (such as spaghetti or linguine)
• 1 lb. raw shrimp, peeled and deveined
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp. olive oil
• 1/4 cup low-sodium chicken or vegetable broth
• 1 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Steps to Cook

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. In a food processor, combine the basil, pine nuts, garlic, Parmesan, olive oil, broth, lemon juice, salt, and pepper. Pulse until a smooth pesto sauce forms. Set aside.

3. In a large skillet, cook the shrimp over medium-high heat for 3-4 minutes per side, or until opaque and cooked through. Remove the shrimp from the skillet and set aside.

4. In the same skillet, add the cooked pasta and pesto sauce. Toss to coat the pasta evenly with the pesto.

5. Add the cooked shrimp back to the skillet and gently toss to combine.

6. Serve the shrimp pasta with pesto sauce immediately, garnished with additional Parmesan cheese, if desired.

Cook’s Note

• For a creamier pesto, you can add 2-3 tbsp. of heavy cream or half-and-half to the food processor when blending the pesto ingredients.
• To make this dish gluten-free, use gluten-free pasta instead of whole wheat.
• You can substitute walnuts or almonds for the pine nuts in the pesto, if desired.
• If the pesto sauce is too thick, add a bit more broth or lemon juice to thin it out.
• This dish can be served warm or at room temperature.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

---