Description
A vibrant and flavorful Shrimp Pesto Pasta dish combining al dente spaghetti, succulent sautéed shrimp, blistered grape tomatoes, and rich pesto sauce. Perfect for a quick and satisfying 25-minute meal that serves four.
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
Other Ingredients
- 2 tablespoons olive oil, divided
- 1 pint grape tomatoes
- ¾ cup pesto (homemade or store-bought)
- 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. Add the spaghetti and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
- Season Shrimp: While the pasta cooks, pat the shrimp dry using paper towels. Season evenly with dried oregano, salt, and black pepper.
- Sauté Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until shrimp are bright pink and cooked through. Remove shrimp from the skillet and set aside on a plate.
- Cook Tomatoes: Reduce heat to medium and add the remaining tablespoon of olive oil along with grape tomatoes to the same skillet. Cook the tomatoes, stirring occasionally, until they begin to blister and burst, about 6 to 8 minutes.
- Deglaze Pan: Remove the skillet from heat and add 2 tablespoons of the reserved pasta water. Scrape the skillet’s bottom to loosen any browned bits for extra flavor.
- Toss Pasta and Shrimp: Return the drained pasta and shrimp along with their juices to the skillet. Add the pesto and toss everything well to coat, adding more pasta water as needed to achieve a smooth sauce consistency.
- Season to Taste: Taste the pasta and adjust seasoning with additional salt or black pepper if desired.
- Garnish and Serve: Top the dish with grated Parmesan cheese and fresh basil leaves. Add a squeeze of lemon juice if desired for a fresh, bright finish.
Notes
- Use homemade pesto for a fresher flavor or store-bought for convenience.
- Reserve pasta water to help emulsify and thin the pesto sauce as needed.
- Do not overcook shrimp to keep them tender and juicy.
- Optional lemon wedges add a nice citrusy brightness.
- You can substitute spaghetti with linguine or fettuccine.
- For a spicier kick, add red pepper flakes when cooking shrimp or tomatoes.
