Shrimp Pesto Pasta
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
6 servings
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Calories
567 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Pesto Pasta
Description
The pesto is made by finely processing fresh basil leaves, slivered almonds, garlic, lemon zest and juice, and Parmesan cheese, then slowly adding extra-virgin olive oil for a smooth, rich sauce. Spaghetti is cooked al dente and combined with pasta water, helping the pesto cling to the noodles.
Raw shrimp are seasoned, then sautéed until pink and opaque, adding tender texture and savory notes. The shrimp are mixed into the pasta along with the pesto, creating a harmonious balance of fresh herbs, nuts, citrus, and seafood.
This dish serves six and can be accompanied by a simple salad or vegetables. The pesto can be prepared ahead and stored refrigerated or frozen for convenience. Leftover pesto lasts up to a week in the fridge and freezes well up to three months.
Ingredients
For the Pesto
- 3 cups basil destemmed, fresh leaves
- ¼ cup almonds slivered
- 2 garlic cloves
- 1 lemon zest and juice
- 2 tablespoons Parmesan Cheese grated
- ½ cup extra-virgin olive oil
For the Shrimp & Pasta
- 1 pound spaghetti
- 1 pound Shrimp peeled, deveined and tails removed, raw
- 1 tablespoon olive oil
Instructions
- To make the pesto, in the bowl of a food processor, combine basil, almonds, garlic, lemon zest, lemon juice and Parmesan cheese until finely minced. Then with the machine running, slowly pour in the oil and process until the mixture is smooth. Set aside.
- To cook the spaghetti, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside in a colander.
- Place the shrimp in a large bowl and season with salt and pepper. Heat the olive oil in the now empty pasta pot over medium heat. Cook shrimp for 2-3 minutes per side, or until it turns pink and opaque.
- Add the pasta and pasta water on top of the shrimp and stir to combine. Add the pesto and stir until the spaghetti is evenly coated in pesto.
- Divide the pasta among 6 serving bowls.
Notes
- Store combined pesto spaghetti in an airtight container and consume within 3-4 days.
- Pesto sauce can be made up to a week ahead and refrigerated until ready to use.
- Unused pesto freezes well for up to 3 months; thaw in the fridge before use.
- The recipe allows ingredient substitutions in the pesto and flexibility in pasta and protein selection.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 567kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 123mg | 41% |
| Sodium | 125mg | 5% |
| Potassium | 469mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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