Fresh basil pesto and a delightful umami shrimp are combined with bouncy fresh spaghetti noodles to make a crave-able, yet light dish. The whole thing is ready in about 20 minutes- you can’t beat that!
INGREDIENTS FOR PESTO
3-4 cups fresh basil leaves
1/2 cup freshly grated parmesan cheese
1 cup extra virgin olive oil
1/2 cup pine nuts
4-6 garlic cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
INGREDIENTS FOR PASTA
1 tablespoon olive oil
Red pepper flakes (for garnish)
Parsley (for garnish)
Cheese (for garnish)
Cherry tomatoes (add at the end with cheese)
Slice cherry tomatoes in half. Set aside.
Finely chop parsley - enough for garnish. Set aside.
Mix pesto ingredients in blender. Set aside.
Turn stove to medium heat. Place skillet on stove and add olive oil to pan.
Place shrimp in pan in one layer and cook until pink; about 1 min 30 seconds each side. Flip to finish cooking. Remove from heat.
In a medium sized pot, bring heavily salted water to a boil. Add fresh spaghetti and cook until al dente firmness (follow the instructions per your spaghetti). Remove and drain.
Add pesto and spaghetti to shrimp skillet. Using tongs, mix gently until combined.
Gently stir in cherry tomatoes, then separate onto plates.
Garnish with chopped parsley and cheese, if desired. Serve immediately and enjoy!