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+ servings
Shrimp pesto pasta in a green bowl.
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Shrimp Pesto Pasta

czas przygotowania15 min
czas gotowania15 min
całkowity czas30 min
porcje: 2 servings
autor: Aleksandra

składniki

pasta:

  • 6 oz fusilli pasta 170g
  • 2 tablespoons clarified butter or frying oil
  • 8 oz shrimp 225g, peeled, deveined, and thawed if frozen
  • 1 medium zucchini
  • 2 tablespoons lemon juice
  • 10 grape tomatoes or cherry/date tomatoes
  • 1/2 cup basil pesto
  • salt and pepper to taste

to serve:

  • basil leaves
  • grated Parmesan cheese

wykonanie

  • Cook the pasta al dente (it should have a little bite to it but be cooked through).
  • Heat clarified butter or oil in a large frying pan over high heat. Cook the shrimp, preferably in two batches, first for 2-3 minutes on one side, until golden, then turn them over and cook for about 30 seconds on the other side or until done. Sprinkle with salt and pepper to taste, stir and transfer to a plate. Shrimp only need to change their color from gray to pink, if cooked for too long will be tough and rubbery. If you don’t have clarified butter, you can fry the shrimp in a small amount of frying oil and add a tablespoon of butter at the end of cooking time (so that the butter won't burn).
  • Cut the zucchini lengthwise in half, then into ¼ inch (½ cm) slices. Add to the pan, cook for about 3-5 minutes, stirring occasionally, until browned, tender, but still crunchy.
  • Add lemon juice to the pan, season with salt and pepper, scrape with a spatula all the browned bits from the bottom of the pan.
  • Remove the pan from the heat, add the cooked pasta, shrimps, cut in half tomatoes and basil pesto.
  • Stir everything together, season with salt and pepper to taste. Serve sprinkled with basil leaves and optionally grated Parmesan cheese.
  • Enjoy!

uwagi

  • If you’re using frozen shrimps, thaw them – put them into a bowl filled with cold water and set aside until thawed. When they're ready, pat them dry thoroughly with paper towels (it would be better to do this the day before and leave them in the fridge to dry a little – it will be easier to brown them, but this step is not necessary).
  • Instead of lemon juice, you can add a splash of dry white wine. Add it to the pan just after cooking the zucchini. Stir the wine with the zucchini until it's almost evaporated.
  • You can omit the zucchini or use green beans, broccoli, or asparagus instead.
  • Instead of shrimp, you can use chicken.
  • You can use other pesto than basil pesto, for example, ramp pesto (wild garlic pesto) or parsley pesto, celery leaf pesto, or arugula pesto.
  • Storage / How to make this dish ahead:
    • You can store this pasta dish in the fridge for up to 2 days and simply reheat it until warm. If all the ingredients are combined then you can expect that the pasta won't be so nicely al dente as freshly cooked, but the dish will still taste good.
    • If you plan on making this dish for a couple of days it would be best to store all the ingredients separately. Cut the tomatoes in half just before serving. You can cook the pasta ahead or just before serving. Homemade pesto can be stored for up to a week (you'll find all the information about it in the basil pesto post).
  • Calories count = 1/2 of the recipe (1 serving). This is only an estimate!

Nutrition

Kalorie: 811kcal