Pesto Shrimp and Pasta
- Total Time
- 0:35
- Prep
- 0:15
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
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uncooked bow tie pasta½ pound(s), (farfalle)
-
basil2 cup(s), fresh leaves, loosely packed
-
water⅓ cup(s)
-
grated Parmesan cheese3 Tbsp
-
chopped walnuts2 Tbsp
-
extra virgin olive oil1 Tbsp
-
extra virgin olive oil1 tsp
-
garlic clove(s)3 medium clove(s), minced
-
lemon zest1 ½ tsp, grated
-
table salt¼ tsp
-
uncooked shrimp1 pound(s), large peeled and deveined
-
grape tomatoes2 cup(s), halved
- Cook pasta according to package directions. Drain, transfer to large serving bowl, and keep warm.
- 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.
- 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.
- Add shrimp mixture and pesto to pasta and toss to combine. Serve at once.
- Per serving (about 1¾ cups)