Shrimp with pasta and pesto
Course: MainCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
20
minutesTotal time
1
hour10
minutesThe pesto in this recipe has a lot of flavor to the dish. The Argentina shrimp gave the dish a pretty pink color!
Ingredients
10 large shrimp, shelled, deveined and butterflied.
3 cloves of garlic, minced
3 Tbsp olive oil
1/4 teas salt
fresh ground pepper
pinch of red pepper flakes
1/3 cup white wine
1/3 cup chicken broth
2 Tbsp pesto
juice of 1/2 lemon
1/2 pound pasta cooked reserving 1/2 cup of pasta water
1/2 pint of cherry tomatoes cut in half
1 tbsp minced fresh parsley
1/2 teas Italian seasoning
grated parmesan cheese
Directions
- Cook pasta according to directions on the container. I used fettuccine noodles for this recipe.
- Combine shrimp, salt, pepper and garlic.
- Heat sauté pan on medium high heat. Add olive oil, then add shrimp and garlic mixture and sauté for several minutes to cook the shrimp.
- Remove shrimp from pan and set aside.
- Add onion to pan and extra olive oil if needed. Sauté until onion is translucent.
- Add in wine and cook until reduced by 1/2. Add chicken broth and bring to a simmer. Add pesto and lemon juice, Italian seasoning and hot pepper flakes.
- Add in pasta and shrimp and combine. Add some pasta water to help thicken the sauce.
- Turn off heat and add the cherry tomatoes. Sprinkle the top with the parsley and cheese.
Notes
- You can use any type of shrimp in this recipe. We happened upon the Argentina shrimp which added color to the dish.