Quick Pesto Shrimp Pasta
A delightful dinner that combines tender shrimp with vibrant pesto and fresh ingredients, perfect for busy weeknights.
Servings: 4 servings
Ingredients
Ingredients
- 1 pound Shrimp, peeled and deveined with tails removed
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 pound Cavatappi pasta
- 7 ounces Pesto sauce
- 8 ounces Fresh mozzarella, cut into 1/4 inch cubes
- 1 pint Cherry tomatoes, cut in half
Instructions
- Step 1: Prepare the Pasta - Start by bringing a large pot of salted water to a boil. Once it’s boiling, add in the cavatappi pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- Step 2: Sauté the Shrimp - While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the shrimp and season with salt, pepper, and garlic powder. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
- Step 3: Combine Ingredients - Lower the heat and stir in the pesto sauce, allowing the shrimp to coat in the pesto for about 1 minute.
- Step 4: Add the Pasta - Reserve about a cup of pasta water before draining the pasta. Add the drained pasta to the skillet with the shrimp and pesto, tossing to combine and adding reserved pasta water if needed.
- Step 5: Incorporate Fresh Ingredients - Add the mozzarella cubes and halved cherry tomatoes, folding them gently into the pasta until the mozzarella begins to soften.
- Step 6: Serve and Enjoy - Serve warm, garnished with additional pesto or freshly cracked black pepper if desired.
Equipment
- Large Pot
- Large Skillet
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat using a microwave or skillet over low heat, adding olive oil or reserved pasta water if needed.