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!
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!
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 🙂
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??
Yum! I love basil, especially picked from my own garden. This looks sooo good!
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!
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 😛 Very good idea to freeze the pesto!
Divine! And I’m all for making more summer recipes. It’s still official 😉
I am so down with one last summer recipe and this is a killer one! Basil, pasta and shrimp? Count me in!
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!
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!
I love shrimp with pesto, I have some serious basil envy!
I’m holding on to summer too! It’s not fall until the end of the month. AND, it’s 90 here in Ohio…
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 🙂
Looks divine Julie! And technically summer ends on the 20-something-th. So there! 🙂
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. 🙂