Pesto Shrimp Pasta
Ingredients
-
12
oz
shrimp, peeled and deveined
-
8
oz
angel hair pasta
-
2
Tbsp
olive oil, divided
-
2
cloves
garlic, minced
-
1
pint
grape tomatoes
-
¼
cup
basil pesto
-
1
Tbsp
grated Parmesan
Instructions
- Thaw the shrimp under cool running water, then peel and pat dry.
- Boil a large pot of water and cook the pasta until tender, reserving ½ cup of pasta water before draining.
- In a skillet, heat 1 Tbsp of olive oil and sauté the shrimp until pink and opaque, then set aside.
- Add another Tbsp of olive oil to the skillet, then add the grape tomatoes and minced garlic, sautéing until the tomatoes begin to burst.
- Once the tomatoes are broken down, add the drained pasta, pesto, and reserved pasta water to the skillet, stirring to combine.
- Return the shrimp to the skillet, mix everything together, and top with grated Parmesan before serving.
Nutrition Facts (estimated)
Servings
4
Calories
446
Total fat
15.58g
Total carbohydrates
49.3g
Total protein
26.4g
Sodium
602.68mg
Cholesterol
0mg
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