Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6
INGREDIENTS
- 2 Tbsp olive oil
- 2 cloves garlic
- 1 lb. peeled, deveined shrimp
- 1 pint cherry tomatoes
- 12 oz. pasta
- 1 jar (8 oz) pesto
- ¼ bunch fresh parsley
- to taste salt and pepper
- INSTRUCTIONS
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Pasta is usually sold in 16 oz. boxes and bags, so you’ll need about ¾ of the box (no need to actually weigh 12 oz.).
- While the water is coming to a boil, heat a large skillet with 2 Tbsp of olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic just until softened and fragrant (about 1-2 minutes).
- Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
- While the shrimp are cooking, rinse and slice all of the tomatoes in half. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
- The pasta should be finished cooking at this point. Drain the pasta, add it to the skillet along with the jar of pesto. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!
NOTESSometimes long, thin pasta like spaghetti or angel hair can be difficult to stir chunks, like tomatoes and shrimp, into. If you prefer, you can stir the pesto into the drained pasta and then just spoon the shrimp and tomatoes over top. - LINK: https://www.budgetbytes.com/2010/12/pesto-shrimp-pasta/
