Farfalle with Shrimp and Pesto

Total Time
24 min
14 min
10 min
We dramatically reduced the amount of oil in this lusty pesto without compromising flavor or texture. It’s comforting and satisfying—really fantastic.


table salt

tsp, for cooking pasta


2 cup(s), fresh, leaves


6 Tbsp

grated Parmesan cheese

3 Tbsp, such a Parmigiano-Reggiano

chopped walnuts

2 Tbsp

olive oil

4 tsp, extra-virgin, divided

garlic clove(s)

3 medium clove(s), 2 left whole and 1 minced

lemon zest

1½ tsp, freshly grated

table salt

¼ tsp

uncooked pasta

8 oz, farfalle (bowtie) recommended

uncooked shrimp

8 oz, about 8 extra-large, peeled, deveined and cut in half lengthwise*

grape tomatoes

1 cup(s), cut in half


  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest and salt until finely minced; set aside.
  3. When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.
  4. A few minutes before pasta will be done, heat remaining teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; sauté until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.
  5. Drain pasta; add to skillet with shrimp mixture. Off heat, add pesto and toss to coat. Yields about 1 1/2 cups per serving.


*Or use 1/2 pound of large or medium shrimp, left whole.For a decadent creamy pesto, reserve 2 tablespoons of the pasta cooking water before draining the pasta. When you toss the pasta with the shrimp in the skillet, add the reserved water and 2 tablespoons of reduced-fat cream cheese (could affectSmartPoints value).

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