Ingredients
Scale
- 12 ounces linguine or fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 1/2 cup prepared basil pesto
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the remaining water completely.
- Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque; remove the shrimp and set aside.
- Step 3: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, the minced garlic, and the halved cherry tomatoes to the skillet. Sauté for about 2 minutes until the garlic is fragrant and the tomatoes begin to soften slightly.
- Step 4: Add the drained pasta, the cooked shrimp, and the 1/2 cup of basil pesto to the skillet. Toss thoroughly to coat all ingredients evenly. If the mixture seems too dry, add the reserved pasta water, 1-2 tablespoons at a time, until a light sauce consistency is achieved.
- Step 5: Stir in the grated Parmesan cheese and season the dish with salt and freshly ground black pepper. Toss briefly and serve immediately, garnished with additional Parmesan if desired.
Notes
- For optimal flavor, store leftovers in an airtight container for up to 2 days, keeping in mind that the basil in the pesto may darken slightly when refrigerated.
- To reheat, use a skillet over very low heat, adding a tablespoon of fresh olive oil or water to rehydrate the pasta and keep the shrimp from becoming rubbery.
- Brighten the savory richness of the pesto by serving this pasta alongside a simple side of crusty garlic bread and a crisp arugula salad with a light lemon vinaigrette.
- The secret to achieving a silky, non-oily sauce is to add the reserved starchy pasta water gradually in Step 4; this emulsifies the pesto and oil into a cohesive, creamy coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American