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Shrimp Pesto Pasta


    • 10 ounces dry spaghetti can also use linguine or fettuccine
  • 3/4 cup basil pesto
  • 1 pound medium to large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
  • salt and pepper to taste
  • 1/4 cup parmesan cheese
  • 1 cup cherry tomatoes halved
  • Optional garnish: chopped parsley


    • Bring a large pot of salted water to a boil and cook the pasta according to package directions.
    • While the pasta is cooking, prepare the shrimp.
    • Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
    • Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
  • Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
  • Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.


Calories: 627kcal | Carbohydrates: 57g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 671mg | Fiber: 5g | Sugar: 4g