Shrimp Pesto Pasta Recipe
This Shrimp Pesto Pasta is ready in just 20 minutes. The combination of Juicy shrimp and linguine with creamy basil pesto is delicious!
Servings: 4
Calories: 408kcal
Ingredients
- 8 ounces linguine pasta
- 12 ounces medium shrimp (raw, peeled, and deveined with tails-on)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- ¼ cup basil pesto
- Fresh Parsley (optional garnish)
Instructions
- Bring a large pot with lightly salted water to a boil. Prepare the linguine pasta al dente according to the package (about 8 minutes). Once cooked, reserve ½ cup of pasta water and set aside. Using a colander, drain the remaining pasta water and set the pasta aside.
- Place the thawed shrimp in a medium mixing bowl. Then add ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sea salt, ¼ teaspoon ground black pepper, and ¼ teaspoon paprika and toss with the shrimp until coated.
- Heat 2 tablespoons of extra-virgin olive oil over medium-high heat in a large skillet. Add the seasoned shrimp to the hot skillet and cook for 2 - 3 minutes on each side. Finish the shrimp with one tablespoon of lemon juice. Remove the cooked shrimp from the skillet.
- Add the drained linguine to the skillet of cooked shrimp. Add ¼ cup reserved pasta water and toss. Add ¼ cup basil pesto and toss the ingredients together until blended.
- Add your cooked shrimp to the pasta. Garnish with fresh parsley.
- Serve and enjoy!
Notes
Store any leftover pasta in the refrigerator using an airtight container for up to 2 days.
Nutrition
Calories: 408kcal | Carbohydrates: 44g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 138mg | Sodium: 541mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg