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5
from 1 vote
Shrimp Pesto Pasta
Shrimp pesto pasta comes together quickly. Simply cook your pasta, sautee that shrimp, then toss them together with heavy cream, pesto, and parmesan in a pot then enjoy.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
servings
Calories:
379
cal
Author:
Amanda Formaro
Equipment
Large heavy bottomed skillet
Vinyl gloves
Ingredients
1/2
pound
angel hair pasta
3
Tablespoons
olive oil
1
pound
jumbo shrimp
peeled, deveined, tails removed
1
Tablespoon
garlic salt
1/2
Tablespoon
black pepper
1/4
cup
pesto
fresh or jarred
3
Tablespoons
grated parmesan
3
Tablespoons
heavy cream
sliced cherry tomatoes
optional as garnish
Instructions
Cook pasta according to al dente instructions on the box.
Meanwhile, heat olive oil in skillet over medium-high heat.
Add shrimp to hot oil in skillet and sprinkle with garlic salt and black pepper. Cook for 2-3 minutes per side.
When pasta is done cooking, drain and place in a deep sided pot (such as a Dutch oven).
Add cooked shrimp, pesto, parmesan cheese, and heavy cream to the pasta. Heat over medium-high heat just until everything is heated through.
Notes
Start cooking the pasta first, then cook the shrimp. Shrimp only takes a few minutes to cook, so you can do that while your pasta is cooking.
We prefer to use angel hair pasta, but you can certainly use spaghetti, linguine, fettuccine, or even opt for a short noodle if desired.
Allow frozen shrimp to thaw before beginning. I would not recommend precooked shrimp for this recipe.
Nutrition
Serving:
1
serving
|
Calories:
379
cal
|
Carbohydrates:
21
g
|
Protein:
21
g
|
Fat:
23
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.01
g
|
Cholesterol:
160
mg
|
Sodium:
2600
mg
|
Potassium:
181
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
719
IU
|
Vitamin C:
0.1
mg
|
Calcium:
135
mg
|
Iron:
1
mg