Pesto Pasta with Shrimp and Tomatoes
Meet the pasta dinner of your dreams. This recipe for Pesto Pasta with Shrimp and Tomatoes is comfort food at its finest, and best of all; you can have it on the table in less than 20 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 12 oz pasta (You can use any pasta you like, *be sure to reserve 1/4 cup of the pasta water)
- 1 lb extra-large shrimp (21-25 count per pound, peeled and deveined, with the tails removed)
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 clove garlic (finely minced)
- 1/4 cup dry white wine
- 1 pint cherry or grape tomatoes (halved)
- 1 cup pesto
- 1/4 cup reserved pasta water
- juice and zest of one lemon
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley (chopped)
Instructions
- 1
Prepare the pasta according to the directions on the package for al dente. Reserve 1/4 cup pasta water and drain.
- 2
While the pasta is cooking, melt the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and pepper. When the butter has melted, add the shrimp and cook for one minute. Flip the shrimp over and add the wine and garlic. Cook just until the shrimp are opaque and have formed a C-shape, which should take about two minutes. Do not overcook the shrimp.
- 3
Remove the shrimp with a spatula and add the cherry tomatoes to the pan. Cook for two to three minutes or until the skin on the tomatoes starts to blister.
- 4
Add the shrimp back to the skillet and then add the pasta and reserved pasta water. Mix well and add the pesto and lemon juice. Stir to combine. Leave the pan on the heat just until everything is heated through and then remove it.
- 5
Top with grated parmesan cheese, lemon zest, and chopped parsley. Serve immediately.