Shrimp pesto pasta is a favorite recipe of mine this summer. It’s quick, easy and best of all it’s full of summer flavor. For this recipe, I used my own spicy Asian pesto (click here for recipe). The combination of Thai basil, cilantro, lime and chili peppers give the pesto a nice bite. I think the spicy pesto pairs very well with seafood.
|10-12||extra-large shrimp (raw)|
|2||servings pasta (spaghetti or linguine) cooked until al dente or per directions on pasta box|
|1/2||cup yellow cherry tomatoes – slice in halves|
|1||Tbsp. pesto oil (or substitute extra virgin olive oil)|
|1||garlic clove – finely chopped|
|2-3||Tbsp. spicy Asian pesto (click here for recipe)|
|1/8||cup Parmesan cheese – fresh grated|
|1-2||tsp. fresh parsley – roughly chopped|
|1/8||tsp. dried chili flakes (optional)|
|salt and pepper (to taste)|
Cook pasta until al dente or per directions on pasta box. Set cooked pasta aside until step 3 below.
2. oil, shrimp
Spoon enough oil from top of pesto to fill a tablespoon and heat in a large pan over medium-high for 1-2 minutes. Add shrimp and sear until each side is pink, 1 minute per side. Remove shrimp from pan and set aside.
3. garlic, tomatoes, shrimp, pasta, parsley, chili flakes
Add garlic and cook until fragrant, 20-30 seconds. Add tomatoes and cook for 1 minute. Add pesto and cook for another 1-2 minutes. Add shrimp and pasta to pan. Toss to incorporate all ingredients. Turn off heat. Add parsley, chili flakes, and salt and pepper to taste. Toss well.
4. final steps
Right before serving add fresh grated Parmesan cheese. Enjoy!