Description
This Best Shrimp Pesto Pasta recipe combines perfectly cooked fettuccine with juicy roasted cherry tomatoes, succulent pesto-coated shrimp, and toasted pine nuts for a flavorful and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Pasta and Vegetables
- 10 oz. fettuccine pasta (or tagliatelle, gluten-free if needed)
- 1 lb. cherry tomatoes (or grape, cut in half)
- 1 Tbsp. oil (avocado or olive)
- 2-3 cloves garlic (finely minced)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Shrimp and Pesto
- 1 lb. shrimp (21/25 count, peeled, deveined)
- 1 Tbsp. oil (olive or avocado)
- ½ cup pesto sauce (prepared, homemade or store-bought)
- ½ tsp. salt (divided)
Toppings (Optional)
- ¼ cup pine nuts (toasted, optional)
- grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Set your oven to 400℉ to prepare for roasting the tomatoes and pine nuts.
- Cook the Pasta: Prepare the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Roast the Tomatoes: In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of oil, minced garlic, salt, and black pepper until well coated. Spread them out on a large baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until the skins start to shrivel, concentrating their flavors.
- Roast the Pine Nuts: Place the pine nuts on a small baking sheet and roast in the oven for 3-5 minutes, stirring occasionally, until they become golden brown. Remove and set aside to cool.
- Cook the Shrimp: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium heat. Add the shrimp and cook them for 2-3 minutes per side, until they turn pink and are cooked through.
- Combine and Serve: In a large mixing bowl or the pasta pot, toss the drained pasta with the pesto sauce, roasted cherry tomatoes, and the remaining ½ teaspoon salt to taste. Plate the pasta and top with the cooked shrimp, toasted pine nuts, and grated Parmesan cheese if desired. Serve immediately and enjoy your flavorful shrimp pesto pasta!
Notes
- Use gluten-free pasta to make the dish gluten-free.
- If pine nuts aren’t available, walnuts or almonds can be toasted and used as an alternative.
- Adjust the amount of garlic and salt according to your taste preferences.
- For a spicier kick, add red pepper flakes when roasting the tomatoes or tossing the pasta.
- Leftover pesto pasta can be refrigerated for up to 2 days; reheat gently on the stovetop or microwave.
