30-Minute Shrimp Pesto Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225 g dried pasta, such as pappardelle, fettuccine, or spaghetti
→ Seared Shrimp
02 -
450 g large raw shrimp, peeled and deveined (16-20 count per 450 g)
03 -
0.25 teaspoon fine sea salt
04 -
0.25 teaspoon freshly ground black pepper
05 -
0.25 teaspoon smoked paprika
06 -
2 tablespoons extra-virgin olive oil
07 -
5 cloves garlic, finely minced
→ Sauce and Garnishes
08 -
80 ml basil pesto, homemade or high-quality store-bought
09 -
45 g pine nuts, toasted (optional)
10 -
2 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
Bring a large pot of water to a boil. Add pasta and cook according to package instructions, typically 10 to 12 minutes, until al dente. Drain thoroughly.
02 -
While pasta is cooking, pat shrimp dry and season with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium heat. Add the shrimp and minced garlic. Sear for about 3 minutes per side, turning once, until shrimp are opaque and just cooked through. Avoid overcrowding the pan and cook in batches if necessary. Transfer cooked shrimp to a plate.
03 -
Add drained pasta and basil pesto to the now-empty skillet. Stir to combine, then heat gently for 2 minutes to coat the pasta evenly. Season to taste with additional salt and pepper if desired.
04 -
Stir in 1 tablespoon lemon juice first, taste, and add more if desired. Return seared shrimp to the skillet and gently combine. Top with toasted pine nuts if using. Serve immediately with additional seasonings, such as freshly ground black pepper or red pepper flakes, if desired.
# Notes:
01 -
Pine nuts toast rapidly; monitor closely to prevent burning. Toast in a preheated oven at 175°C for 5 minutes, or until fragrant and golden.
02 -
Freshly grated cheeses such as Parmesan, Asiago, or Romano, along with fresh basil or herbs, make excellent toppings.
03 -
For extra flavour and nutrition, add vegetables such as cherry tomatoes, spinach, arugula, asparagus, sun-dried tomatoes, or mushrooms.
04 -
Adjust the quantity of pesto to taste; add extra tablespoons for a saucier result.