Shrimp Pesto Pasta with Walnuts
Tender sauteed shrimp are tossed with pasta in a creamy basil and green olive pesto in this recipe for quick and easy shrimp pesto pasta. Dairy-free if you make my homemade pesto!
Servings 4 servings
Calories 600kcal
Ingredients
- 1 lb large shrimp, thawed, shells and tails removed
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1-2 tbsp olive oil
- 12 oz short pasta, such as cavatappi, gemelli, or rotini
- 1 cup green olive pesto, or purchased pesto
Instructions
- Toss the shrimp with the salt, paprika, cayenne, and olive oil. Set aside.
- Heat a large pot of water for the pasta. Salt it well and cook to package directions. Scoop out 1 cup of water from the pot and drain.
- Heat a large nonstick skillet over medium high heat. Add the shrimp and saute, turning once or twice, until cooked through, about 3-4 minutes.
- Transfer the pasta to a serving bowl and mix with the pesto and about 1/4 cup of the water. If it still seems dry, add some more water until you are happy.
- Add the shrimp and toss.
- Optional: Add extra toasted walnuts, basil leaves, and/or chopped green olives (all ingredients in the pesto) to the dish.
Notes
- Pasta: I used cavatappi in the recipe, also known as cellentani.
- Pesto: The green olive pesto I call for has a great flavor which pairs well with the dish. You will need about half a recipe here. You may also use a store bought, though you will likely need a little less, 1/2 cup - 3/4 cup.
- Work Flow: You can make the pesto a day or two ahead, or prepare it while the shrimp is marinating.
Nutrition
Calories: 600kcal