Take your Shrimp Pasta to the next level with an easy parsley pesto sauce. This creamy, without the cream pesto sauce will have everyone asking for seconds. Ready in less than 30 minutes, and perfect for a family or company coming dinner idea.
Every Italian knows when making a Shrimp Pasta you have to have parsley. But to make it even tastier, turn that parsley into a pesto and there you have an even better Pasta Recipe with shrimp!
How to make it
First start off by making the parsley pesto – In a food processor, blender or if you are ambitious use a mortar and pestle, add the fresh chopped parsley, half the olive oil and salt.
Pulse to mix, then add the pine nuts and remaining olive oil, mix again, then add the lemon juice, parmesan cheese and minced garlic, pulse or mix until creamy.
Then in a large pan add some pesto (as much or little as you want), olive oil, the cleaned shrimp and a pinch or two of hot pepper flakes if desired.
Combine and cook until shrimp are done add the cooked drained pasta, toss to combine and serve.
How to clean shrimp
I don’t know about you but in Italy you can’t buy cleaned shrimp (gamberoni) ready for cooking. So you will have to clean them yourself. Here’s a great guide on how to Clean Shrimp. Although I can buy frozen that are already cleaned!
Can you use frozen?
Peeled, frozen or fresh shrimp are all perfect for this seafood recipe. If you use frozen, place the shrimp in a colander and rinse under cold water, this will thaw them enough for cooking.
How to know when shrimp are cooked?
To know when shrimp is cooked follow these tips, when the shrimp are straight they are undercooked.
C-shape curled shrimp are perfectly cooked and shrimp that have formed into an O-shape are overcooked and rubbery and not very appetizing.
What is the best pasta to use
I prefer to use a long pasta, either spaghetti or linguine would work. I am not a big lover of spaghettini or angel hair so I wouldn’t recommend either. I like more of a bite. But again, it’s up to you.
This recipe calls for three cups cooked pasta, which means that two ounces of dried pasta should give you more or less one cup of cooked.
How to store it
Any leftover pasta should be stored in an airtight container in the fridge. It will last up to three to four days in the fridge. Just re-heat in a frying pan or microwave. Add a little extra olive oil or pesto when re-heating.
How to store pesto
Any leftover pesto should be stored in the refrigerator in an airtight container or jar, it will last for up to one week. You can also freeze it, either in ice cube trays or freezer safe bags or small containers. It will keep for up to 9-12 months in the freezer.
More Delicious Shrimp Recipes
Italian Grilled Shrimp Skewers
So if you are looking for another delicious Pasta recipe then I hope you give this Parsley Pesto Shrimp Pasta a try and let me know how it goes. Buon Appetito!
Parsley Pesto Shrimp Pasta
FOR THE PESTO
- 1 ounce Italian parsley (coarsely chopped) (29 grams)
- 2-3 tablespoons olive oil (divided)
- 1/4 teaspoon salt
- 1 tablespoon pine nuts (10 grams)
- 1 tablespoon lemon juice
- 1 tablespoon parmesan cheese
- 1 clove garlic (minced)
FOR THE SHRIMP
- 1 pound shrimp (peeled and deveined or frozen) (400 grams or 18 medium/large shrimp)
- 3 tablespoons olive oil
- 1-2 pinches hot pepper flakes (if desired)
- 3 cups pasta (cooked)*
*Use linguine or spaghetti (or your favourite long pasta).
FOR THE PESTO
- In a food processor, blender or if you are ambitious use a mortar and pestle, add the fresh chopped parsley, half the olive oil and salt. Pulse to mix, then add the pine nuts and remaining olive oil, mix again, then add the lemon juice, parmesan cheese and minced garlic, pulse or mix until creamy.
- In a large pan add some pesto (as much or little as you want), the olive oil, the cleaned shrimp and a pinch or two of hot pepper flakes if desired. Combine and cook on medium heat until shrimp are done, stirring often, approximately 4-5 minutes.
- While the shrimp are cooking, cook the pasta in boiling salted water. Drain well add to the cooked shrimp with a little (1/4-1/2 ladle pasta water), tossing on medium high heat for about 45-60 seconds. Serve immediately. Enjoy!
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