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© Sunshine Urbaniak

Shrimp Pesto Pasta

This shrimp pesto pasta could not be simpler to make yet it packs a powerful punch of flavor. There are many variations of pesto sauce out there and I’ve tried many of them. This recipe is the result of many tests done over the years. It has the right ratio of basil to garlic to pine nuts to cheese. I add a tablespoon of romano to give it that extra bite. I also add half a teaspoon of lemon juice to not only keep it bright green but to add some brightness.

To whip this pesto dish up quickly, make sure your shrimp are defrosted and ready to go. If you forgot to take them out of the freezer, no problem. Put them in a large bowl and cover them with cold water for about 15 min. Drain the water and cover again with lukewarm water until they’re soft. Lastly, drain and cover with cold water until ready to cook.

The pesto sauce can be made a day ahead and kept in the fridge, another reason to add the lemon juice. It will keep the pesto from fading color. Just take it out of the fridge a half hour before preparing. A note: there’s no need to cook pesto sauce. In this recipe, you’re just warming the pesto to compliment the warm pasta and shrimp. This dish comes together fast so make sure you have your serving plates close by. Enjoy!

Shrimp Pesto Pasta

Shrimp Pesto Pasta

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time25 mins

INGREDIENTS

Pesto
4 cups Basil Leaves, no stems, packed
2 Garlic cloves, minced
¼ tsp Salt
½ tsp Lemon Juice
½ cup Parmesan Cheese
1 tbsp Romano Cheese
2 tbsp Pine Nuts
½ cup Olive Oil
Shrimp Pasta
1 lb Uncooked Shrimp, defrosted
Dash of Salt
1 tbsp Lemon Juice
2 tbsp Butter
1 lb Spaghetti
Cracked Pepper

DIRECTIONS

1

To save time, cook pasta while making pesto sauce and marinating the shrimp. Boil spaghetti for time indicated on the packaging, usually 8-12 min. During that time put all the pesto ingredients, except oil, into a food processor. Pulse a few times, then drizzle in the oil at high speed until smooth. Set aside. Place the shrimp (dried off) in a bowl and add a dash of salt and lemon juice and mix well. Let sit for 10 min.

2

When spaghetti has about 5 more min. to cook, heat a large saucepan over medium heat. Add butter, melt. Add shrimp and cook 2-3 min., until opaque and pink. Meanwhile, drain spaghetti.

3

Once the shrimp are done, turn down the heat to medium-low and pour in the pesto sauce. Mix sauce to incorporate the butter. Then add 3/4 of the drained spaghetti and use tongs to incorporate pesto and noodles. Watch for the sauce to noodle ratio. If it's good as is, don't add any more noodles. If there's extra sauce, add more noodles.

Ingredients

Pesto
 4 cups Basil Leaves, no stems, packed
 2 Garlic cloves, minced
 ¼ tsp Salt
 ½ tsp Lemon Juice
 ½ cup Parmesan Cheese
 1 tbsp Romano Cheese
 2 tbsp Pine Nuts
 ½ cup Olive Oil
Shrimp Pasta
 1 lb Uncooked Shrimp, defrosted
 Dash of Salt
 1 tbsp Lemon Juice
 2 tbsp Butter
 1 lb Spaghetti
 Cracked Pepper

Directions

1

To save time, cook pasta while making pesto sauce and marinating the shrimp. Boil spaghetti for time indicated on the packaging, usually 8-12 min. During that time put all the pesto ingredients, except oil, into a food processor. Pulse a few times, then drizzle in the oil at high speed until smooth. Set aside. Place the shrimp (dried off) in a bowl and add a dash of salt and lemon juice and mix well. Let sit for 10 min.

2

When spaghetti has about 5 more min. to cook, heat a large saucepan over medium heat. Add butter, melt. Add shrimp and cook 2-3 min., until opaque and pink. Meanwhile, drain spaghetti.

3

Once the shrimp are done, turn down the heat to medium-low and pour in the pesto sauce. Mix sauce to incorporate the butter. Then add 3/4 of the drained spaghetti and use tongs to incorporate pesto and noodles. Watch for the sauce to noodle ratio. If it's good as is, don't add any more noodles. If there's extra sauce, add more noodles.

Shrimp Pesto Pasta

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