Pesto Spaghetti with Shrimp 🍝🦐
Ingredients:
For the pasta and shrimp:
12 oz (340g) spaghetti
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for a slight kick)
2 tablespoons chopped fresh parsley
Freshly grated Parmesan, for serving
For the basil pesto:
2 cups fresh basil leaves (packed)
½ cup freshly grated Parmesan cheese
⅓ cup pine nuts (or walnuts for a budget option)
2 cloves garlic
½ cup extra-virgin olive oil
Salt and pepper, to taste
Juice of half a lemon (optional, for brightness)
Instructions:
Cook the spaghetti:
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions.
Reserve about ½ cup pasta water, then drain and set aside.
Make the pesto:
In a food processor, blend the basil, Parmesan, pine nuts, and garlic until finely chopped.
With the motor running, slowly stream in the olive oil until smooth and creamy.
Season with salt, pepper, and a squeeze of lemon juice if using. Set aside.
Sauté the shrimp:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the shrimp, season with salt, black pepper, and red pepper flakes.
Cook 2–3 minutes per side, until pink and slightly golden around the edges.
Add minced garlic in the last minute of cooking and toss.
Assemble the dish:
Reduce heat to low. Add the cooked spaghetti directly into the skillet with the shrimp.
Toss everything with the pesto, adding a splash of reserved pasta water to help coat the pasta silky-smooth.
Twirl the spaghetti into neat "nests" using a fork and tongs.
Garnish and serve:
Plate the pasta on a black or dark patterned dish.
Top each nest with a few juicy shrimp.
Sprinkle freshly chopped parsley over the top.
Shower generously with finely grated Parmesan for a snowy effect.
Optional: a light drizzle of olive oil for shine.
Bonus:
Serve with a basket of warm, golden-brown dinner rolls and a cozy atmosphere!
Would you also like me to give you a version for a homemade pesto without a food processor (for a rustic vibe)? 🌿🍝