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Summer Pesto Shrimp Pasta

Summer Pesto Shrimp Pasta

Juicy shrimp, blistered cherry tomatoes, homemade basil WALNUT pesto, and mozzarella pearls tossed until glossy with pasta water. Tastes like a restaurant patio, takes 30 minutes
 
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

  • INGREDIENTS

    Basil Walnut Pesto:

    2½ cups Fresh basil
    ½ cup Walnuts
    ⅓ cup Olive oil
    2 Garlic cloves
    ½ Lemon's worth of juice
    ¾ cup Parmesan
    Salt

    Pepper

     

    Pasta:

    10 oz Short pasta
    ¾ cup Basil walnut pesto
    ½ to ¾ cup Reserved pasta water
    ¼ cup Grated parmesan
    1 cup Mozzarella pearls
    2 cups Cherry tomatoes, halved
    1 tbsp Olive oil
    Fresh basil

    Salt

    Pepper

     

    Shrimp:

    1 lb Shrimp, peeled and deveined
    1 tsp Italian seasoning
    ½ tsp Garlic powder

  • INSTRUCTIONS

    Basil Walnut Pesto:

    1. Blend basil, walnuts, oil, garlic, lemon, parmesan, salt and pepper. Don't over-blend

     

    Pasta:

    2. Boil salted water, cook al dente. Reserve ¾ cup water

    3. Heat 1 tbsp olive oil add cherry tomatoes and salt. Blister 3 minutes. (save some of the tomatoes for topping)

     

    Shrimp:

    4. Season, cook 2 minutes per side. Set aside but keep the juices in the pan.

     

    Assemble:

    5. On low heat, add pasta, pesto, parmesan, and ½ cup pasta water. Toss until glossy. Top with shrimp, tomatoes, mozzarella pearls, extra pesto, and basil

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