This Shrimp Pesto Pasta is a quick, healthy, and easy shrimp and tomato pasta recipe. Though there are only a few ingredients, it’s full of flavor and a great 30-minute meal for any night of the week. Pesto shrimp can easily become a family favorite.
One thing I must confess is that we eat pasta at least once a week in my home. It’s quick, easy, and cheap to make. The kids love it, and it’s easy to make a large portion that leaves leftovers for lunch later in the week. However, plain old spaghetti or even alfredo gets old after a while, and I do try to keep a healthy element to my dinners, so I’ve started to experiment with other sauces. Pesto is something that everyone in my house loves, so I’ve been trying out easy pesto pasta recipes, like this Shrimp Pesto Pasta.
10 oz. Linguini noodles uncooked
1 lb. Tail on peeled and deveined shrimp
¾ c. Fresh basil pesto of your choosing
1 tsp. Italian seasoning
1 c. Sliced cherry tomatoes
¼ c. Grated Parmesan cheese
1 tbsp. Olive oil
Salt and pepper to taste
Cook the linguini according to the package instructions.
While the noodles are boiling, heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet, and season liberally with the Italian seasoning as well as salt and pepper to taste. Cook the shrimp until they are light pink in color. Careful not to overcook the shrimp, as they can become tough and chewy.
Mix the cooked linguine noodles into the skillet with the cooked shrimp, and add in the pesto sauce and sliced cherry tomatoes.
Toss the noodles and shrimp with ¼ cup of Parmesan cheese, and serve. Garnish with chopped parsley if you choose.