Best Shrimp Pesto Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
5 servings
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Calories
485 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Best Shrimp Pesto Pasta Recipe
Description
The Best Shrimp Pesto Pasta brings together cooked fettuccine with sautéed shrimp coated lightly in oil and freshly roasted cherry tomatoes enhanced by garlic and seasoning. The roasted tomatoes, softened in the oven until their skins wrinkle, contribute a caramelized brightness to the pasta. Tossing in prepared pesto coats the noodles in herbaceous, oily richness, while toasted pine nuts add a subtle crunch and nutty aroma. Parmesan cheese can be added to deepen the savory profile.
This recipe works well as a main course and pairs easily with a fresh salad or steamed vegetables. The components can be prepared in advance, except for noodles and shrimp, which are best cooked fresh to maintain texture.
Stored refrigerated in an airtight container, leftovers keep well for 2 to 3 days but are not recommended for freezing as texture and flavor may be compromised. Reheating slowly with a bit of olive oil and water on the stove helps preserve creaminess without drying out the pasta.
Ingredients
- 10 oz. Fettuccine pasta or tagliatelle, gluten-free if needed
Roasted Cherry Tomatoes
- 1 lb. cherry tomato or grape, cut in half
- 1 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 2-3 cloves garlic finely minced
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
Shrimp Pesto Pasta:
- 1 lb. Shrimp 21/25 count, peeled, deveined
- 1 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- ½ cup pesto sauce prepared, homemade or store-bought
- ½ tsp. salt divided
- ¼ cup pine nuts toasted, optional
- Parmesan Cheese optional
Instructions
- Preheat oven to 400℉.
- Cook pasta according to package directions.
- Roast the Tomatoes: Toss together tomatoes, oil, minced garlic, salt, and pepper in a large bowl until tomatoes are well coated. Place tomatoes on a large baking sheet in a single layer. Roast tomatoes for 20-25 minutes or until the skin begins to shrivel.
- Roast the Pine Nuts: Add pine nuts to a small baking sheet and roast in oven for 3-5 minutes, stirring occasionally, or until golden brown. Set aside until ready to use.
- Make Pesto Shrimp: In a large skillet over medium heat add olive oil and shrimp. Cook shrimp for 2-3 minutes per side or until cooked through.
- Mix Together: Toss drained pasta with pesto sauce, roasted cherry tomatoes, and remaining ½ teaspoon salt, to taste. Serve pasta with shrimp, a sprinkle of pine nuts, and parmesan cheese. Enjoy!
Notes
- Prepare roasted cherry tomatoes, toasted pine nuts, and pesto ahead to save time when assembling.
- Store leftovers refrigerated up to 2-3 days; avoid freezing to maintain texture.
- Reheat gently on the stove with a splash of olive oil and water to avoid drying.
- Use wild-caught shrimp fresh for best flavor and texture.
- Homemade pesto can elevate the dish but store-bought is a convenient alternative.
- Both regular and gluten-free pasta varieties work well.
- Add red pepper flakes if a spicy note is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 148mg | 49% |
| Sodium | 763mg | 32% |
| Potassium | 486mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 947IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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