Shrimp Pesto Pasta Delight (Printer-Friendly)

Bright pesto pasta paired with perfectly seared shrimp and fresh basil flavors.

# What You’ll Need:

→ Pesto

01 - 2 ounces fresh basil leaves
02 - 2 garlic cloves
03 - 2 ounces Parmesan cheese, shaved or shredded
04 - 3 ounces pine nuts
05 - 1/2 cup plus 2 tablespoons olive oil
06 - Salt, to taste

→ Shrimp

07 - 1 pound shrimp, peeled and deveined
08 - 2 tablespoons canola oil
09 - 2 garlic cloves, pressed
10 - 2 tablespoons grated Parmesan cheese
11 - Salt, to taste
12 - Black pepper, to taste

→ Pasta

13 - 1 pound pasta, your choice
14 - 1/2 to 2/3 cup reserved pasta cooking water
15 - Shaved Parmesan cheese, for garnish
16 - Pine nuts, for garnish

# Steps to Make This:

01 - Add half of the olive oil to a food processor. Incorporate basil, pine nuts, Parmesan cheese, garlic, and salt. Pour the remaining olive oil on top. Pulse several times, scraping down the sides as needed, until the mixture is smooth and thoroughly blended. Set aside.
02 - Bring salted water to a boil and cook the pasta according to package instructions. Before draining, reserve about 1 cup of pasta cooking water. Set pasta aside.
03 - In a bowl, toss shrimp with salt, black pepper, pressed garlic cloves, and grated Parmesan cheese until evenly coated.
04 - Heat canola oil in a large pan over medium-high heat. Sear shrimp for approximately 2 minutes on each side, until opaque throughout. Avoid overcrowding the pan. Remove shrimp immediately when cooked.
05 - In a mixing bowl, toss the cooked pasta with prepared pesto and 1/2 to 2/3 cup reserved cooking water until well coated and sauce is silky.
06 - Serve pasta with shrimp either mixed in or arranged on top. Garnish with shaved Parmesan cheese and toasted pine nuts.

# Additional Notes:

01 - Toast pine nuts in a dry skillet over medium-low heat for 3 to 5 minutes, tossing frequently, to enhance their flavor.
02 - Reserve pasta cooking water to keep pesto moist and avoid drying out the sauce.
03 - Use gluten-free pasta to adapt this dish for gluten intolerance.
04 - Reheat leftovers gently with reserved pasta water and additional pesto to prevent dryness.

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