Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Today: 6 months free!
Join now
Pappardelle with shrimp and pesto

Pappardelle with shrimp and pesto

9
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This delicious comfort food recipe doesn't get much easier to make. You'll love the classic pesto sauce, which features lots of fresh basil, buttery pine nuts, crushed garlic, as well as a combination of chicken broth and olive oil that helps cut down on the fat. The shrimp is nicely seasoned and quickly pan-seared, so it's ready to go in just about 5 minutes. The starchy pasta cooking liquid that you throw in at the end helps all the flavors meld together and creates a nicely glossy sauce. We suggest using some fresh cherry tomatoes to give the dish some added heartiness and color, but the pesto and shrimp are delicious all on their own. The wide pappardelle ensures you get as much pesto-y goodness in every bite as possible, but you can use whatever long pasta you have on hand.

Ingredients

Uncooked pasta

8 oz, pappardelle

Fresh basil

3 cup(s), lightly packed

Pine nuts

4 tsp, toasted

Garlic

2 clove(s), crushed through press

Kosher salt

¾ tsp

Black pepper

¼ tsp

Chicken broth

¼ cup(s)

Extra virgin olive oil

5 tsp

Grated Parmesan cheese

¼ cup(s)

Lemon zest

1¼ tsp, grated

Uncooked shrimp

1 pound(s), small or medium Key West Pink or other shrimp, shelled and deveined

Black pepper

⅛ tsp

Cherry tomatoes

½ cup(s), quartered (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, to make pesto, pulse basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in blender until coarsely chopped. With machine running, gradually pour in broth and 4 teaspoons oil; blend until thick and paste-like (not too smooth), stopping to scrape down sides once or twice. Stir in Parmesan and lemon zest.
  3. Sprinkle shrimp with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Heat remaining 1 teaspoon oil in large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, just until opaque in center, 3−5 minutes.
  4. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta to pot; add pesto, shrimp, tomatoes (if using), and reserved cooking liquid and toss to combine.
  5. Serving size: 1 3/4 cups

People Also Like

People Also Like