Pesto pasta with garlic shrimp is something I was able to throw together at the end of a busy day in only about 15 minutes. This recipe contains off-the-shelf ingredients that you can toss together in a pinch to make a complete meal. Some dry pasta and store bought pesto come together in this super easy, fragrant pasta recipe.
Let’s start by talking about the pesto. In my opinion, it’s always best to make your own, but in a pinch the store bought stuff is actually quite tasty! I prefer the Buitoni brand. It’s found in the cooler section of your grocery store, and it’s the best store bought pesto I’ve tried. Should you decide to make your own, it really is an easy process. Unfortunately, these Wisconsin winters don’t allow for an abundance of basil, so I will have to wait for the warmer months to make my own. Now on to the recipe..
Make the pasta as directed. I chose Banza spaghetti, simply because that’s what we had at the time. I do like Banza, however, as it provides a little extra protein. Once the pasta is cooked, drain it and return to the pan with the heat off. Add the pesto and arugula and stir. Cover until your shrimp is done cooking.
Thaw your shrimp and pat them dry with a paper towel. In your frying pan, add your butter over low/medium heat and let it sizzle slightly. Once your butter is sizzling, add your shrimp in a single layer and let them cook 2-3 minutes per side, without moving them around. Once your shrimp is pretty well cooked, move them to the outside of the pan, and press your garlic into the center. Let that cook slightly, drizzle with lemon juice and toss the shrimp around. Lastly, add shrimp to the pasta and serve. Enjoy your pesto pasta with garlic shrimp.
Pesto Pasta with Garlic Shrimp
1 Sauce Pan
1 Frying Pan
4 Ounces spaghetti I used banza for a little extra protein
1 Lb pealed and deveined shrimp
4 Tbsp butter
1/4 cup pesto can used homemade or store bought
1 Cup fresh arugula
lemon juice for a little brightness
Make pasta as directed.To a pan, heat 4 tbsp of butter over low/medium heat, until it’s sizzling slightly. While this heats, pat your thawed, raw shrimp dry with a paper towel. Once the butter is sizzling, add your shrimp and let them cook about 2-3 minutes per side, leaving them be. Do not toss them around too much. Once you flip the shrimp, press the garlic into the butter and let it cook until fragrant. Drizzle with a little lemon juice, maybe a teaspoon or so. Once the shrimp are cooked, give them a little toss so the butter sauce coasts the shrimp.Add the pesto to the warm, drained pasta and stir around, so the pasta gets completely coated. Toss in some arugula and stir. Add the shrimp and serve.