Description
This Shrimp Pesto Pasta is a quick and flavorful dish perfect for weeknight dinners. Tender shrimp are seasoned and sautéed, then combined with blistered grape tomatoes and al dente spaghetti tossed in a vibrant, herbaceous pesto sauce. Finished with Parmesan cheese and fresh basil, this pasta offers a delightful balance of freshness and richness.
Ingredients
Scale
Pasta
- 12 ounces spaghetti (or other long pasta)
Shrimp
- 1 pound medium shrimp, peeled and deveined
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
Vegetables and Sauce
- 1 pint grape tomatoes
- ¾ cup pesto (homemade or store-bought)
Garnish
- ¼ cup grated Parmesan cheese
- Fresh basil leaves (optional)
- Lemon wedges (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Season Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season evenly with dried oregano, salt, and black pepper to enhance flavor.
- Sauté Shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, or until the shrimp turn bright pink and are just cooked through. Remove them from the skillet and set aside on a plate.
- Cook Tomatoes: Lower the skillet heat to medium, then add the remaining tablespoon of olive oil and the grape tomatoes. Cook, stirring occasionally, until the tomatoes begin to blister and burst, about 6 to 8 minutes.
- Deglaze Skillet: Remove the skillet from heat and add 2 tablespoons of the reserved pasta water. Scrape the bottom of the skillet to lift up any flavorful browned bits left from cooking the shrimp and tomatoes.
- Toss Pasta and Shrimp: Return the skillet to low heat and add the cooked pasta, shrimp along with any accumulated juices, and the pesto. Toss thoroughly to coat everything evenly, adding additional pasta water as needed to loosen the sauce.
- Adjust Seasoning: Taste the pasta and add more salt or pepper if desired to balance the flavors perfectly.
- Serve: Serve the pasta topped with grated Parmesan cheese, fresh basil leaves, and a squeeze of lemon juice if you like, for a fresh and bright finish.
Notes
- You can use any pesto variety you prefer, such as basil or sun-dried tomato pesto.
- If you’d like a spicier dish, add a pinch of red pepper flakes when cooking the tomatoes.
- Reserve pasta water carefully to adjust sauce consistency without watering down the flavor.
- For a gluten-free version, substitute spaghetti with gluten-free pasta.
- This dish pairs well with a crisp green salad and a glass of chilled white wine.
