Description
This Best Shrimp Pesto Pasta recipe combines perfectly cooked fettuccine with flavorful roasted cherry tomatoes, succulent sautéed shrimp, and a rich pesto sauce. It’s a quick and delicious meal ideal for weeknights or casual gathering, enhanced with toasted pine nuts and optional Parmesan cheese for added texture and flavor.
Ingredients
Scale
Pasta
- 10 oz. fettuccine pasta (or tagliatelle, gluten-free if needed)
Roasted Tomatoes
- 1 lb. cherry tomatoes (or grape, cut in half)
- 1 Tbsp. oil (avocado or olive)
- 2-3 cloves garlic (finely minced)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Shrimp
- 1 lb. shrimp (21/25 count, peeled, deveined)
- 1 Tbsp. oil (olive or avocado)
Additional Ingredients
- ½ cup pesto sauce (prepared, homemade or store-bought)
- ½ tsp. salt (divided)
- ¼ cup pine nuts (toasted, optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃) to prepare for roasting the tomatoes and pine nuts.
- Cook Pasta: Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside.
- Roast the Tomatoes: In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of oil, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper until well coated. Spread them evenly on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the skins start to shrivel and tomatoes soften.
- Roast the Pine Nuts: Place pine nuts on a small baking sheet and roast them in the oven for 3-5 minutes, stirring occasionally, until they turn golden brown and fragrant. Remove and set aside.
- Cook the Shrimp: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through.
- Toss and Serve: In a large bowl or pot, combine the drained pasta, pesto sauce, roasted cherry tomatoes, and the remaining ½ teaspoon of salt to taste. Toss everything together well. Plate the pasta mixture, top with sautéed shrimp, toasted pine nuts, and a sprinkle of grated Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- You can substitute fettuccine with tagliatelle or a gluten-free pasta if needed.
- Use store-bought pesto for convenience or homemade for fresher flavor.
- Toasting pine nuts enhances their flavor but they are optional.
- Parmesan cheese adds a savory finish but can be omitted for a dairy-free option.
- Make sure not to overcook the shrimp; they cook quickly and become rubbery if left too long.
