Parsley Pesto Shrimp Pasta
This creamy, without the cream pesto sauce will have everyone asking for seconds. Ready in less than 30 minutes, & perfect for a family or company coming dinner idea.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ounce Italian parsley (coarsely chopped) ((29 grams))
- 2-3 tablespoons olive oil (divided)
- 1/4 teaspoon salt
- 1 tablespoon pine nuts ((10 grams))
- 1 tablespoon lemon juice
- 1 tablespoon parmesan cheese
- 1 clove garlic (minced)
- 1 pound shrimp (peeled and deveined or frozen) ((400 grams or 18 medium/large shrimp))
- 3 tablespoons olive oil
- 1-2 pinches hot pepper flakes (if desired)
- 3 cups pasta (cooked)*
Instructions
- 1
In a food processor, blender or if you are ambitious use a mortar and pestle, add the fresh chopped parsley, half the olive oil and salt. Pulse to mix, then add the pine nuts and remaining olive oil, mix again, then add the lemon juice, parmesan cheese and minced garlic, pulse or mix until creamy.
- 2
In a large pan add some pesto (as much or little as you want), the olive oil, the cleaned shrimp and a pinch or two of hot pepper flakes if desired. Combine and cook on medium heat until shrimp are done, stirring often, approximately 4-5 minutes.
- 3
While the shrimp are cooking, cook the pasta in boiling salted water. Drain well add to the cooked shrimp with a little (1/4-1/2 ladle pasta water), tossing on medium high heat for about 45-60 seconds. Serve immediately. Enjoy!