Pesto Pasta with Shrimp and Peas
A quick and easy dinner recipe, this pesto pasta with shrimp and peas comes together in just 15 minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces DeLallo Biodynamic Whole-Wheat Penne (or other short cut pasta)
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 2 cloves garlic (minced)
- salt and pepper to taste
- 1 pound shrimp (raw, peeled and deveined)
- 1/4 cup DeLallo Pesto
- 1/2 cup peas (fresh or frozen)
- 1 large tomato (diced)
- DeLallo Parmesan Cheese (shaved, to garnish)
Instructions
- 1
Prepare DeLallo Biodynamic Whole-Wheat Penne according to package instructions, reserving 1 cup of the starchy cooking liquid; set aside.
- 2
While the pasta is cooking, heat a deep skillet over medium high heat and drizzle with olive oil. Pat shrimp dry with paper towel and sprinkle with salt and pepper.
- 3
Add garlic to the hot pan and heat until fragrant, about 20 seconds, before adding the shrimp in a single layer. Sear shrimp until bright pink, about 2-3 minutes per side.
- 4
Drizzle pesto into the pan and sauté to coat shrimp. Pour in a little of the reserved starchy cooking liquid and deglaze the bottom of the pan with a wooden spoon.
- 5
Add the cooked pasta to the pan, along with the tomatoes and peas, and toss well. Serve with parmesan cheese to garnish.