Shrimp and Pesto Pasta (35 Minutes)

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For all the seafood and pasta enthusiasts out there, this one’s for you. Imagine a plate of perfectly cooked spaghetti, generously coated in a rich pesto sauce, paired with succulent shrimp and roasted cherry tomatoes that burst with flavor. This dish not only screams deliciousness but is also a breeze to whip up on a busy weeknight. The robust flavors of pesto combined with the sweetness of tomatoes and the tenderness of shrimp make this meal stand out!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 8 oz spaghetti
  • 1/2 lb large shrimp, peeled and deveined
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2/3 cup store-bought or homemade pesto
  • Salt and pepper, to taste
  • Grated parmesan, for serving
  • Fresh basil leaves, for garnish

Instructions

  1. Cook the Pasta (8-10 minutes): Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Prepare the shrimp (6 minutes): In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Add the shrimp, season with salt and pepper, and cook until they turn pink and opaque, around 2-3 minutes per side. Remove and set aside. (6 minutes)
  3. Roast the Cherry Tomatoes (5 minutes): In the same skillet, add the remaining tablespoon of olive oil. Add the cherry tomatoes, roasting until they begin to blister and soften, about 4-5 minutes.
  4. Combine (2 minutes): Return the cooked shrimp to the skillet. Stir in the cooked spaghetti and pesto, ensuring the pasta is well-coated with the sauce and everything is combined harmoniously. Adjust salt and pepper as needed.
  5. Serve (2 minutes): Dish out the servings, sprinkle with some grated parmesan, and garnish with fresh basil leaves.

Notes

For the best flavors, opt for fresh ingredients. A splash of lemon juice right before serving can enhance the taste. Pair this with a crisp green salad or some garlic bread to elevate your dining experience. Dive in and savor every mouthful!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 180mg

Pair this with...

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

For Tomorrow's Dinner

Chicken and Mushroom Quiche Lorraine (40-45 Minutes)

Pulled Pork Sandwiches with Crunchy Slaw (30 Minutes)

Taco Stuffed Mini Peppers (40-45 Minutes)

Ginger Eggplant and Tofu (25 Minutes)

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