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Pesto Shrimp and Pasta

9
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

uncooked bow tie pasta

½ pound(s), (farfalle)

basil

2 cup(s), fresh leaves, loosely packed

water

⅓ cup(s)

grated Parmesan cheese

3 Tbsp

chopped walnuts

2 Tbsp

extra virgin olive oil

1 Tbsp

extra virgin olive oil

1 tsp

garlic clove(s)

3 medium clove(s), minced

lemon zest

1½ tsp, grated

table salt

¼ tsp

uncooked shrimp

1 pound(s), large peeled and deveined

grape tomatoes

2 cup(s), halved

Instructions

  1. Cook pasta according to package directions. Drain, transfer to large serving bowl, and keep warm.
  2. Meanwhile, to make pesto, combine basil, water, Parmesan, walnuts, 1 tablespoon oil, 2 garlic cloves, lemon zest, and salt in food processor and process until smooth, adding more water, 1 tablespoon at a time, if needed. Set aside.
  3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook, stirring often, about 2 minutes. Add tomatoes and remaining garlic and cook, stirring often, until shrimp are just opaque in center and tomatoes are heated through, about 2 minutes longer.
  4. Add shrimp mixture and pesto to pasta and toss to combine. Serve at once.
  5. Per serving (about 1¾ cups)

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