Shrimp Pesto Pasta
A dinner of
30 minutes or less with great flavors! Using store-bought pesto and
quick-cooking shrimp!
INGREDIENTS
- 1 tablespoon olive oil
- 3/4 cup basil pesto
- 1/4 cup parmesan cheese
- 1 cup cherry tomatoes halved
- 10 ounces dry spaghetti can also use linguine or fettuccine
- 1 pound medium to large shrimp peeled and deveined
- 1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
- salt and pepper to taste
- Optional garnish: chopped parsley
INSTRUCTIONS
First, bring
a large pot of salted water to a boil and cook the pasta according to the
directions on the package.
Then, while
the pasta cooks, prepare the shrimp.
Heat the
olive oil in a large skillet over high heat. Add the shrimp and sprinkle with
Italian seasoning, salt and pepper.
Cook 2 to 4
minutes or until the shrimp are just pink and opaque. Cut the fire.
Drain the
pasta and add it to the pan with the shrimp. Stir in the pesto.
Add the
cherry tomatoes and Parmesan cheese to the pan. Garnish with chopped parsley if
desired. Happy Cooking Time.
