HOMEMADE PESTO SHRIMP PASTA
Fresh basil pesto and a delightful umami shrimp are combined with bouncy fresh spaghetti noodles to make a crave-able, yet light dish. The whole thing is ready in about 20 minutes- you can’t beat that!
- 3-4 cups fresh basil leaves
- 1-2 cup parmesan cheese
- 1 cup extra virgin olive oil
- 1/2 cup pine nuts
- 2-6 garlic cloves
- 1 tbsp fresh oregano (or dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 lb shrimp
- 1 tbsp olive oil
- 1 package spaghetti
- 6-8 cherry tomatoes (cut in half)
- red pepper flakes
- parmesan cheese
In a medium sized pot, bring salted water to a boil. Add fresh spaghetti and cook until al dente firmness (follow the instructions per your spaghetti). Remove and drain.
Mix all pesto ingredients in blender (slowly increasing speed). Set aside.
To cook the shrimp, add olive oil to a pan on medium heat. Place shrimp in one layer and cook until pink; about 1 min 30 seconds each side. Flip to finish cooking.
Add pesto and spaghetti to shrimp skillet. Mix gently until combined.
Gently stir in cherry tomatoes, and garnish with cheese + red pepper flakes.
Serve immediately and enjoy!
Note: If your pesto is too thick, add a little more olive oil OR pasta water to your mixture so it becomes a smooth consistency.
When you add your pesto back to the pot, be careful not to let the pesto burn (it doesn’t like heat). If you’re worried about this, you can toss everything together in a separate bowl. However, I’m all about less dishes, so iI’ll take my chances with the same pan.