Description
This shrimp pasta dish is simple and fresh for a delicious Spring dinner!
Ingredients
For the Pesto:
- 1 cup fresh basil leaves
- ½ cup pine nuts
- 2 garlic cloves
- Pinch of kosher salt
- ½ cup grated Parmesan cheese (1 ½ ounces)
- ½ cup olive oil
For the Pasta:
- Kosher salt, or more if desired
- 1 (1-pound) box linguine pasta
- 3 tablespoons butter
- 2 tablespoon extra-virgin olive oil
- ¾ pound shrimp, cleaned and deveined
- ¼ cup freshly grated parmesan
- ¼ teaspoon red pepper flakes
- Fresh basil, optional
Instructions
- Make the pesto: Put basil leaves, pine nuts, garlic, and salt in a food processor and blend until a paste forms. Add the parmesan and blend until well combined. While the food processor is running, slowly drizzle in the olive oil until the pesto has a creamy consistency and everything is fully incorporated. Transfer the pesto to a jar and set aside. Can be stored in the refrigerator for a week.
- Make the pasta: Bring a large pot of water to a boil for the pasta. I like a well-salted pot of water and added 2 tablespoons of kosher salt. When the water is boiling, add some salt and drop the pasta in. Cook 1 minute shy of al dente.
- While the pasta cooks, in a large sauté pan over medium heat, add the butter and olive oil. Once the butter is melted into the oil, stir to combine then add the shrimp to the pan. Cook, stirring the shrimp so they cook on both sides, until the shrimp start to turn pink and curl up, about 2-3 minutes. Turn off heat and set aside while the pasta finishes cooking.
- When the pasta is a minute shy of al dente, turn the heat on under the shrimp and reserve 1 cup of pasta cooking water. Using tongs, drop the linquine directly from the boiling water into the saute pan with the shrimp, tossing to coat the pasta in the butter and oil. Add about ½ cup of reserved pasta cooking water to the pan, and finish cooking the pasta, about 1 minute.
- Turn the heat off and moving with speed, add the pesto to the pan and toss to coat the shrimp and the pasta evenly, adding additional pasta water if the sauce is too tight. I added the remaining ½ cup of pasta water. Add half of the parmesan cheese to the pasta and the red pepper flakes, tossing to coat evenly.
- To serve, transfer the pasta and shrimp into a large serving bowl. Top with the rest of the parmesan and torn basil. Enjoy!
Nutrition
- Serving Size:
- Calories: 456
- Sugar: 2.4 g
- Sodium: 538.4 mg
- Fat: 14.1 g
- Carbohydrates: 57.9 g
- Protein: 23.6 g
- Cholesterol: 98.7 mg