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Shrimp pesto pasta is that dinnertime lifesaver you whip up in a snap, but it still makes you look like a pro if friends pop by. Each swirl of pasta gets wrapped up in a punchy basil pesto, and the shrimp bring juicy bites to every forkful. Squeeze some lemon and toss on toasty pine nuts for a little extra flair. Go homemade or grab jarred pesto—either way, you'll want seconds.
This meal came together first when I craved something fancy but didn't want to eat out. After seeing how much my family loved it, we've kept it in the dinner rotation for those nights when we're starving and want a sure thing.
Tasty Ingredients
- Fettuccine or spaghetti: grab around eight ounces Try for bronze-cut if you want the sauce to really hug each strand
- Large raw shrimp: about one pound peeled and cleaned Go for a fresh ocean smell and clear look—they'll be the juiciest
- Extra-virgin olive oil: two tablespoons for cooking Pick one that smells grassy and a little spicy
- Salt and pepper: bring out all the flavors Flaky or kosher salt makes a difference
- Spanish smoked paprika: brings earthy warmth and just a whisper of spice
- Garlic cloves: five of them minced up Fresh is key for that savory base
- Basil pesto: grab about a third cup Homemade’s bright but a quality fridge pesto is great too
- Pine nuts toasted: another third cup if you like crunch Toast until just golden
- Lemon juice fresh: use two tablespoons for a bright pop Stick to fresh-squeezed—skip the bottled stuff
Simple Steps
- Get the Pasta Ready
- Fill a big pot with salty water and get it boiling Drop in your pasta and cook to just al dente—it'll usually take ten to twelve minutes. Drain but make sure to keep a half cup of the pasta water just in case the sauce needs it.
- Sear the Shrimp
- Coat your shrimp in salt, pepper, and smoked paprika. Heat olive oil in a big skillet on medium. Scatter in garlic, put shrimp in one even layer, and sear about three minutes per side so they're pink but not overdone. Give them space—do it in batches if needed. Pull the shrimp out onto a plate as soon as they're done.
- Toss Pasta With Pesto
- With the skillet still on low, add your cooked noodles and pesto. Stir until all the pasta picks up that green color. Let them mingle for a couple minutes, then try a bite and adjust salt and pepper if you want.
- Finish With Shrimp and Lemon
- Squeeze in one tablespoon of lemon juice and mix. Test for brightness—add more if you feel like it. Tip in your shrimp and gently toss everything so it looks evenly mixed.
- Plate and Enjoy
- Spoon out the pasta and shrimp right away. Shower it with toasted pine nuts. If you're into it, toss on some grated Parmesan or torn basil leaves. Serve hot, breathe in that herby steam, and dig in.
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I always smile when I mix those golden crusted shrimp into the pasta and see every noodle glossed in vibrant green pesto. It feels just like those summer nights by the coast, with family and plates overflowing. Honestly, I catch myself sneaking a taste of pesto right from the spoon while cooking—it’s just so fresh and punchy.
Storing Leftovers
Let the pasta and shrimp cool before you pop it all into an airtight box. It'll stay good in the fridge for three days no problem. When you want a bite later, gently reheat it on the stove with a splash of olive oil or water. Microwaving works, but keep it short so the shrimp doesn't get rubbery.
Swap-In Ideas
No pine nuts? Slivered almonds or toasted walnuts totally do the job. Out of shrimp? Try chicken strips or white beans instead. Grab any pasta shape that holds sauce well—whole grain or gluten free both work. When you’re craving greens, stir in some spinach or peppery arugula near the end.
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How to Serve
This pasta is awesome with fresh green salad and crusty garlic bread. If you're after more veggies, try mixing in blanched asparagus or chopped cherry tomatoes. When it’s time to kick back, pour a cold glass of Pinot Grigio to go with everything.
Tradition and Background
Pesto comes from Liguria, Italy, getting its name from pestare—the Italian way to say “crush”—because it was always made with a mortar and pestle. Basil, pine nuts, and Parmesan are the usual stars, though folks have always put their own spin on it depending on what’s around. Pairing it with shrimp isn’t classic in Genovese cooking, but American kitchens love giving it a shot with all sorts of combos.
Frequently Asked Questions
- → What keeps shrimp from going tough?
Only cook shrimp until they turn pink and firm, about 3 minutes on each side. Give them space in the pan for even heat and don’t pile them up.
- → Is it ok to use pesto from the store?
Yep, store-bought pesto is great for this. Grab a refrigerated tub for extra zing, or try homemade if you want a fresher vibe.
- → Which noodles should I choose?
Try spaghetti, fettuccine or pappardelle. Pick something that’ll catch all that herby sauce and stay chewy.
- → Any ideas for extra flavor?
Sprinkle toasted pine nuts, shave on some Parmesan, or toss in greens, cherry tomatoes, or sun-dried tomatoes to mix things up.
- → How do I toast pine nuts best?
Lay pine nuts out on a baking sheet and bake at 350°F for 5 minutes. Watch closely so they don't get too dark.