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Shrimp Pesto Pasta
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 12 ounces of pasta
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 cloves of garlic
- 1/2 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/2 cup of pine nuts, and 3 cloves of garlic. Pulse until finely chopped.
- With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large skillet, heat some olive oil over medium-high heat. Add 1 pound of shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- Add the cooked pasta to the skillet with the shrimp. Pour the pesto sauce over the pasta and shrimp, and toss to combine until everything is well coated and heated through.
- Serve the shrimp pesto pasta immediately and enjoy!
Shrimp pesto has its origins in the coastal regions of Italy, where fresh seafood and aromatic herbs are abundant. This classic dish features succulent shrimp sautéed to perfection and then tossed with a vibrant and flavorful pesto sauce made from basil, pine nuts, garlic, Parmesan cheese, and olive oil. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the marriage of tender shrimp and the bold flavors of pesto. Today, the best versions of this dish can be savored in authentic Italian trattorias along the Amalfi Coast or in the charming streets of Genoa, where the pesto sauce originated. The key to perfecting this dish lies in using the freshest ingredients, especially high-quality basil and Parmesan cheese. For a unique twist, consider using arugula or spinach in the pesto for a delightful variation.
30 min
4
450 calories
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