This is another fairly popular meal in my house. I found it here at Budget Bytes. I found this whole blog to be pretty useful when I was coming up with my menu. The biggest change I made to this recipe was to use either penne or rotini instead of angel hair because my kids find the shaped pasta to be easier to eat than noodles.
I add a little butter to my oil because I like the flavor on the shrimp.
Let this cook for a few minutes until the tomatoes start to break down a bit. I added a little grated Parmesan cheese then because the pesto I used doesn’t have as much flavor as I’d like.
I let it cook for a few minutes after this even though most pesto is better if you just turn off the heat and mix it in. This particular brand is a bit watery.
We served it with a nice Caesar salad.
Pesto Shrimp Pasta
2 Tbsp olive oil
2 cloves garlic
1 lb. peeled, deveined shrimp
1 pint cherry tomatoes
12 oz. pasta
1 jar (8 oz) pesto
¼ bunch fresh parsley
to taste salt and pepper
Bring a large pot of water to a boil and cook the pasta according to the package directions. Pasta is usually sold in 16 oz. boxes and bags, so you’ll need about ¾ of the box (no need to actually weigh 12 oz.).
While the water is coming to a boil, heat a large skillet with 2 Tbsp of olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic just until softened and fragrant (about 1-2 minutes).
Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
While the shrimp are cooking, rinse and slice all of the tomatoes in half. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
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