Shrimp Pesto Pasta Recipe
Jumbo shrimp served on fettuccine & pesto cream sauce. Topped with heirloom tomatoes, basil, spinach & garlic toast
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Ingredients
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Pasta
Shrimp
Pesto Cream Sauce
Toppings
Garlic Toast
Method
Cooking Pasta
- 1
Cook the fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Preparing Shrimp
- 2
Sauté the shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the jumbo shrimp, salt, and black pepper. Cook for 3-4 minutes, turning occasionally, until shrimp are pink and cooked through. Remove from skillet and set aside.
Making Pesto Cream Sauce
- 3
Combine ingredients
In the same skillet, reduce heat to low and pour in the heavy cream. Stir in the basil pesto and grated Parmesan cheese. Cook for 2-3 minutes until the sauce is heated through and well combined.
Combining Pasta and Shrimp
- 4
Mix everything together
Add the cooked fettuccine and sautéed shrimp to the skillet with the pesto cream sauce. Toss everything together until the pasta is well coated with the sauce.
Preparing Toppings
- 5
Add fresh toppings
Stir in the diced heirloom tomatoes, fresh basil leaves, and chopped spinach into the pasta mixture. Cook for an additional 1-2 minutes until the spinach is wilted.
Making Garlic Toast
- 6
Prepare the garlic toast
Preheat your oven to 375°F (190°C). Slice the French bread in half lengthwise. Spread softened butter on each half and sprinkle with garlic powder. Place on a baking sheet and bake for about 10 minutes or until golden and crispy.
