The Seasoned MomShrimp Pesto Pasta
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Ingredients
Serves 6- 1 tablespoon olive oil
- ¾ cup prepared basil pesto
- 1 lb. shrimp, (peeled and deveined (I use Jumbo or extra larger shrimp, but any size is fine))
- Optional garnish: grated Parmesan cheese; chopped fresh parsley or basil; a squeeze of fresh lemon juice
- 1 (16 ounce) package spaghetti ((or sub with linguine or fettuccine))
- 1 tablespoon salted butter
- Kosher salt and ground black pepper, (to taste)
- 1 teaspoon all-purpose seasoning
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Steps
- Step 1
Cook the pasta in a large pot of well-salted boiling water according to the package directions for al dente. Reserve about ½ cup of the pasta cooking water; drain off the rest.
- Step 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp; sprinkle with the all-purpose seasoning blend and ground black pepper to taste. Cook, stirring frequently, until the shrimp turn pink and opaque, about 3 minutes for jumbo shrimp or less if the shrimp are smaller. Remove from the heat.
- Step 3
Add the drained pasta, pesto, butter, and ¼ cup of the reserved pasta cooking water to the pan with the shrimp. Cook over low heat, tossing gently, just until the butter melts and the ingredients come together, about 1-2 minutes. Add more pasta water, as needed, to thin the sauce.
- Step 4
Garnish with grated Parmesan, chopped fresh herbs, and a squeeze of fresh lemon juice, if desired.
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Cook the pasta in a large pot of well-salted boiling water according to the package directions for al dente. Reserve about ½ cup of the pasta cooking water; drain off the rest.
Source: The Seasoned Mom
