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Shrimp and Pesto Pasta Toss

Shrimp and Pesto Pasta Toss from thelittlekitchen.net

Okay, I’m going to have to just fold and let Fall take over but just one last summer post…maybe? I’m obsessed with this shrimp & pesto pasta dish and I have made it like five times…I know, I know, I should have shared it with you earlier. I think I’m about to go make it again today! Because this weekend, I cut my basil plants back again and harvested this…

Giant Basil Leaf

can you believe this? It was like 4.5 or 5 inches. I wish I had measured it!

Plant Food

On a whim, I bought this bag of Peggy Green plant food at Whole Foods a few months back and have been using it on my plants and on the back, it promises 6-inch basil leaves. Seriously, this stuff is amazing but you know it stinks so the dogs crave it. Just a little warning for you! haha

Freezing Pesto

And this amazing ice cube tray, I picked up at Marshalls this past weekend. Going to use it for regular ice cubes but first…

Freezing Pesto

to freeze my pesto! I recently posted my recipe for homemade basil pesto and a video¬†too, so check that out if you haven’t already!

Shrimp and Pesto Pasta Toss from thelittlekitchen.net

Cook the pasta and then work on your other ingredients. After cleaning and deveining the shrimp, wipe them dry with a paper towel.

Shrimp and Pesto Pasta Toss from thelittlekitchen.net

Then, cook the shrimp and tomatoes in butter and olive oil.

Shrimp and Pesto Pasta Toss from thelittlekitchen.net

It only takes a few minutes to cook.

Shrimp and Pesto Pasta Toss from thelittlekitchen.net

You will make this and I know you will love this dish! It’s easy, literally takes only a few minutes to put together if you have the pesto already made. I eat it all myself and it reheats well too!

I’m a big baby…but I’m starting to come to grips with summer going away.

Shrimp and Pesto Pasta Toss Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1/2 pound pasta (twists or corkscrew), cooked according to package instructions
1 pound frozen shrimp, defrosted, cleaned and deveined
1 cup grape tomatoes, halved
1 Tablespoon salted butter
1 Tablespoon olive oil
1/4 cup store bought or homemade pesto
Parmesan cheese

Directions:

Pat shrimp dry using clean paper towels. Add olive oil and butter to a non-stick or cast iron skillet set to medium high heat. After the butter has melted, add add shrimp and tomatoes. Cook until shrimp is thoroughly cooked, about 3 to 5 minutes.

Add cooked pasta, shrimp and tomatoes to a large bowl. Mix together. Add pesto and toss until combined. Top with grated parmesan cheese and serve immediately.

from The Little Kitchen


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24 Responses to “Shrimp and Pesto Pasta Toss”

  1. 1
    addie | culicurious — September 10, 2013 @ 2:55 pm

    what a great recipe and I am TOTALLY envious of that basil leaf! I learned alot about basil this year and I am so ready for next year’s plant. I’m gonna note that fertilizer too. :)

    [Reply]

  2. 2
    Mallory @ Total Noms — September 10, 2013 @ 3:05 pm

    Looks divine Julie! And technically summer ends on the 20-something-th. So there! :)

    [Reply]

  3. 3
    Aggie — September 10, 2013 @ 3:17 pm

    I’m still in awe of that basil!! I will for sure get that product for my herbs, I wonder if I can order online. What a beautiful pasta!!

    And it’s still summer! My grandpa always plants a late summer garden right about now. Even though the Internet has proclaimed FALL! I’m always happy we still have the best produce for a little while longer in Florida :)

    [Reply]

  4. 4
    Jen — September 10, 2013 @ 3:35 pm

    I’m holding on to summer too! It’s not fall until the end of the month. AND, it’s 90 here in Ohio…

    [Reply]

  5. 5
    Laura (Tutti Dolci) — September 10, 2013 @ 3:42 pm

    I love shrimp with pesto, I have some serious basil envy!

    [Reply]

  6. 6
    Anna @ Crunchy Creamy Sweet — September 10, 2013 @ 5:24 pm

    That is one huge basil leaf! So cool! I’ve never cooked shrimp in my life, always scared I will overcook them! You make it look so easy – I actually think I can do this! Besides this dish sounds fabulous!

    [Reply]

  7. 7
    Cassie | Bake Your Day — September 10, 2013 @ 5:35 pm

    I am all for one last summer post! I adore summer flavors and as much as I am ready for apples and butternut squash, I’ll always take a good dose of basil. Love this Julie!

    [Reply]

  8. 8
    Tieghan — September 10, 2013 @ 10:04 pm

    I am so down with one last summer recipe and this is a killer one! Basil, pasta and shrimp? Count me in!

    [Reply]

  9. 9
    Kiran @ KiranTarun.com — September 11, 2013 @ 12:06 am

    Divine! And I’m all for making more summer recipes. It’s still official ;)

    [Reply]

  10. 10
    Anna — September 11, 2013 @ 4:35 am

    I have never tried to mix shrimp with pesto, looks delicious! And what a big basil leaf!! I’m impressed!! I have my own basil in my garden, but the leaves are normal size :P Very good idea to freeze the pesto!

    [Reply]

  11. 11
    Joanne @ Fifteen Spatulas — September 11, 2013 @ 8:47 am

    This pasta is full of all my favorite flavors! And yeah, that basil leaf is HUGE! One day when I grow my own garden I’ll use that plant food haha!

    [Reply]

  12. 12
    Norma | Allspice and Nutmeg — September 11, 2013 @ 9:18 am

    Yum! I love basil, especially picked from my own garden. This looks sooo good!

    [Reply]

  13. 13
    Kristina @ Love & Zest — September 12, 2013 @ 10:23 pm

    Either you have tiny hands or that is one large basil leaf! Wish I could grow basil that looks that good! I may need to take it out of my pot and plant it in the ground??

    [Reply]

  14. 14
    Courtney — September 13, 2013 @ 2:06 am

    My GOODNESS! That is a monster of a basil leaf :) I still have yet to try pesto thanks to nut allergies but this looks delicious just as it is beautiful. I must admit, while I like summer I love fall :)

    [Reply]

  15. 15
    Georgia @ The Comfort of Cooking — September 13, 2013 @ 4:20 pm

    HAHA! I think “harvest” is definitely an appropriate term for that giganto basil leaf – what a beauty! This pasta toss looks like the perfect weeknight meal, Julie. Have a happy weekend!

    [Reply]

  16. 16
    Chung-Ah | Damn Delicious — September 14, 2013 @ 2:04 am

    Man, that basil leaf is HUGE! And that ice cube tray is a genius idea. Definitely need to start doing that!

    And this pasta – LOVE IT! Jason and I have been eating in constantly so this just made our “to-make” list for next week!

    [Reply]

  17. 17
    Cookin Canuck — September 15, 2013 @ 1:58 pm

    That basil leaf is unbelievable! Were you whispering sweet words of love to your basil plants?

    This pasta salad is something that I could happily eat every day.

    [Reply]

  18. 18
    Jen M O — September 15, 2013 @ 5:53 pm

    What an incredible basil leaf! I don’t think I have ever seen a basil leaf so big.

    [Reply]

  19. 19
    Shelly (Cookies and Cups) — September 15, 2013 @ 7:00 pm

    Looks so great! Pinned!

    [Reply]

  20. 20
    ashley - Baker by Nature — September 16, 2013 @ 9:20 am

    I never want these Summer posts to end! Gorgeous dish!

    [Reply]

  21. 21
    Christine (Cook the Story) — September 16, 2013 @ 9:40 am

    I don’t have any trouble letting go of summer. In fact, I wish it was cooler and more fall-like already. I’m still not used to Florida. Oh well. I love this dish. So quick and simple yet bursting with flavor. Yum!

    [Reply]

  22. 22
    Shaina — September 16, 2013 @ 10:22 pm

    I looooove making my own pesto! Freezing cubes of pesto is genius!!! What an amazing idea! I’ve got to do this the next time I make some

    [Reply]

  23. 23
    Sommer @ ASpicyPerspective — September 17, 2013 @ 8:27 am

    Mmmmm…love fresh pesto! This pasta dish looks delicious – and i seriously cannot believe the size of that basil leaf! Gonna have to get me some of that plant food! :)

    [Reply]

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