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.
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
Have you tried this recipe?
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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! 🙂
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
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!
I never want these Summer posts to end! Gorgeous dish!
Looks so great! Pinned!
What an incredible basil leaf! I don’t think I have ever seen a basil leaf so big.
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.
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!