Pesto Shrimp Pasta
A quick and easy meal featuring tender shrimp, pasta, juicy tomatoes, and a smooth pesto sauce, all ready in under 30 minutes.
Ingredients
- 12 oz. deveined shrimp
- 8 oz. angel hair pasta
- 2 tablespoons olive oil (divided)
- 1 pint grape tomatoes
- 2 cloves garlic (minced)
- 1/4 cup basil pesto
- 1 tablespoon grated Parmesan
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Thaw shrimp if frozen, then pat dry. Bring a pot of water to a boil and cook angel hair pasta until tender, about 7 minutes. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp and sauté for 2-3 minutes until pink and firm. Remove shrimp from skillet and set aside.
- In the same skillet, add another tablespoon of olive oil, then add grape tomatoes and garlic. Stir over medium heat until tomatoes soften and burst.
- Add drained pasta to skillet with tomatoes. Stir in pesto and reserved pasta water until well combined. Adjust water for desired sauce consistency.
- Return shrimp to skillet, gently combine, and sprinkle with grated Parmesan. Serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet with a splash of water.