Shrimp and Pesto Pasta Toss

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…

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

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

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

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!

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

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

It only takes a few minutes to cook.

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.

Recipe

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Shrimp and Pesto Pasta Toss Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes 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

Instructions

• 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.

Did you make my Shrimp and Pesto Pasta Toss Recipe?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!

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