Shrimp and Pesto Pasta
Even though I am on day 80-something of Whole30, our new Roy Bowls have inspired me to make some pasta dishes, including this lovely shrimp pasta. It is simple to make and the result is simply delicious.
Roy is a master when it comes to pasta, and while it’s a seemingly easy food to make, there is certainly an art to it. Make sure you salt your water well and taste your pasta every step of the way, because it makes a huge difference.
In this particular dish, I’m using a high-quality store-bought pesto to keep things easy. I also added shrimp to this recipe, and just remember that shrimp cooks quickly! It’s simple, but requires a bit of finesse. I topped the pasta with parmesan and red pepper flakes. Remember, parmesan has a lot of salt, so wait until after the parmesan to add any additional salt.Print
This shrimp pasta dish is simple and fresh for a delicious Spring dinner!
3 tablespoon kosher salt, or more if desired
1 one pound box of linguini pasta
2 tablespoons butter
2 tablespoon Extra-Virgin olive oil
¾ lb shrimp, cleaned and deveined
¾ cup high-quality pesto
¼ cup freshly grated parmesan
¼ teaspoon red pepper flakes
Fresh Basil, optional
Following the directions on the pasta box, start to cook the pasta. When done, reserve 1 cup of the pasta water and set aside.
In a large sauté pan over medium heat, add the butter and olive oil, and stir to combine and warm. Add the shrimp to the pan and cook until done, for about 2 minutes a side. Don’t over cook. Turn off heat and set aside.
Transfer the cooked pasta to a warm bowl. Add the pesto and gently toss to coat completely. In the same bowl, add the shrimp, including all the sauce from the pan and gently toss. Add ½ cup of the reserved pasta water or more if needed, and half of the parmesan cheese to the pasta, tossing to coat evenly. Top with the rest of the parmesan, red pepper flakes and torn basil. Serve and Enjoy!
Keywords: shrimp pasta, pesto pasta