Description
A vibrant and flavorful Pesto Pasta with Shrimp and Tomatoes dish combining succulent shrimp sautéed with garlic and white wine, fresh blistered cherry tomatoes, and al dente pasta tossed in aromatic pesto, finished with lemon zest, Parmesan cheese, and fresh parsley for a perfect weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces pasta (any variety; reserve 1/4 cup pasta water)
Shrimp
- 1 lb extra-large shrimp (21-25 count per pound, peeled and deveined, tails removed)
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, finely minced
- 1/4 cup dry white wine
Vegetables and Garnishes
- 1 pint cherry or grape tomatoes, halved
- 1 cup pesto
- 1/4 cup reserved pasta water
- Juice and zest of one lemon
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Pasta: Prepare the pasta according to package directions for al dente. When done, reserve 1/4 cup of the cooking water and then drain the pasta completely.
- Cook Shrimp: While pasta is cooking, melt the butter in a large skillet over medium heat. Pat shrimp dry and season both sides with salt and pepper. Add shrimp to the melted butter and cook for 1 minute. Flip shrimp and add white wine and minced garlic; cook for approximately 2 minutes until shrimp turn opaque and curl into a C-shape. Avoid overcooking to maintain tenderness.
- Cook Tomatoes: Remove shrimp with a spatula and set aside. Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes, until the tomato skins start to blister.
- Combine Ingredients: Return shrimp to the skillet with the tomatoes. Add cooked pasta and reserved pasta water, stirring well to combine. Mix in the pesto and lemon juice, heating everything through briefly on the stove, then remove from heat.
- Garnish and Serve: Top the pasta with grated Parmesan cheese, lemon zest, and chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water to help loosen the pesto sauce and bind the dish together.
- Use dry white wine for deglazing the pan without adding sweetness.
- Do not overcook shrimp, as they will become tough and rubbery.
- Fresh herbs and lemon zest brighten the dish and add fresh aroma.
- This dish can be made with gluten-free pasta if desired.
