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.
serves 2
| 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) |
1. pasta
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!
13 Responses to “Shrimp Pesto Pasta”
on September 21st, 2010 at 2:35 pm Said:
What a great post! I can practically smell the garlicky pesto-y shrimp through my screen. As always, your blog makes me hungry.
on September 22nd, 2010 at 11:35 pm Said:
Thanks, Bonnie 🙂 I’m happy I was able to make you hungry again.
on September 26th, 2010 at 1:09 am Said:
This dish sounds so flavorful Linda! The dried chili flakes should be a must! hehe
on September 26th, 2010 at 8:58 am Said:
I agree with Lisa – those chilli flakes are definitely a must! 🙂 This dish looks perfect for a filling yet light dinner, packed with fresh flavours.
on October 16th, 2010 at 5:43 pm Said:
Lovely photo and recipe.
on January 3rd, 2011 at 2:41 am Said:
Thank you, Sherry!
on February 22nd, 2011 at 6:02 am Said:
Oooh, that looks sooo delicous! I totally want some!
Thanks for the add on FoodBuzz….it`s cool to meet other bloggers! You have a beautiful site!
on February 22nd, 2011 at 8:09 am Said:
Wow, so glad to read & experience your blog… such authentic nutritious deliciousness 🙂 Mmmmmmm fantastic , cant wait to experiment . Thank you for sharing the goodness & recipes.
on February 22nd, 2011 at 10:49 pm Said:
Sounds amazing! Looks amazing too! Beautiful blog
on February 23rd, 2011 at 1:42 pm Said:
I just found your blog through foodbuzz and I love the photos and unique way you blend flavors. I can’t wait to read more!
on March 24th, 2011 at 2:41 am Said:
oo wow this looks good! Love your blog!
on July 10th, 2012 at 9:45 pm Said:
I had made Thai basil pesto and this recipe sounded like a good way to use it! I thought it needed a bit more moisture so I added a good glug of coconut milk – probably two or three tablespoons – and dropped the Parmesan. It was wonderful!
on August 7th, 2012 at 1:22 pm Said:
I am making this this evening, with the addition of the “gulg” of coconut milk, as per recommendation and simply because we love it. I can’t wait to try it! I’ll let you know how it goes:) Thank you!
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