Shrimp and Pesto Pasta

A simple and delicious Shrimp and Pesto Pasta. Certainly not a unique combination, but worthy of being a regular on your weeknight plate because of how quick it comes together.

Total Time

30min

5.0

5 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

12 1/2 cups

Water

•

4 tsp

Kosher Salt

•

6 oz

Fettuccine

•

10 oz

Shrimp , peeled

•

1 Tbsp

Olive Oil

•

1 clove

Garlic , minced

•

1/2 cup

Basil Pesto

•

2 Tbsp

Freshly Grated Parmesan Cheese

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Season Water (12 1/2 cups) with Kosher Salt (4 tsp) and bring to a boil.

Cook Fettuccine (6 oz) according to package directions. Drain and reserve 1/4 cup of cooking liquid.

Dab cleaned Shrimp (10 oz) dry with a paper towel and season with Salt (to taste) and Ground Black Pepper (to taste) .

In a medium sauté pan, heat Olive Oil (1 Tbsp) over medium heat. Add shrimp and Garlic (1 clove) and cook for approximately 2 minutes per side until shrimp curl and turn opaque. Remove shrimp from pan and set aside.

Add Basil Pesto (1/2 cup) and 2-3 tbsp of pasta water to the same skillet over low heat just to warm, stirring once or twice.

Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. If needed, add a bit more pasta water to thin. Serve immediately, garnishing with Parmesan Cheese (2 Tbsp) . Enjoy!

Nutrition Per Serving

CALORIES

716

FAT

30.2 g

PROTEIN

44.4 g

CARBS

69.7 g