Shrimp And Pesto Spaghetti
For Father’s Day this past weekend we stayed in and had a good feast from the comfort of our home. For dinner I made Shrimp And Pesto Spaghetti served with homemade garlic bread(w/ no cheese topping). A similar recipe is in the archives using Penne, Fettuccine, and chicken instead of shrimp with spaghetti.
I LOVE PESTO! I could eat a whole jar of it. I’ve written my own recipe for Pesto years ago but lost it in the old blog. One of these days I’ll write about it since my Basil herb is looking really good this year. In the meantime, make this Shrimp And Pesto Spaghetti dish soon.
Shrimp And Pesto Spaghetti
Ingredients
- 1 box spaghetti noodles (cook al dente)
- water for boiling spaghetti
- 1 sm jar pesto sauce
- 1 bag frozen raw shrimp
- 3 cloves garlic (chopped)
- 1 sm onion (chopped)
- 2 cups pasta water
- 4 tbsp olive oil (or 1 stick of butter)
- salt & pepper to taste
Instructions
- Boil water to cook the spaghetti noodles. Reserve 2 cups pasta water.
- Heat up the pan. Add olive oil(stick of butter to melt). Sauté garlic and onions for a minute or two.
- Add the shrimp to cook for 3-5 minutes or so.
- Stir the shrimp as you cook.
- Add pasta water into the pan.
- Add the whole jar of pesto sauce and sprinkle salt & pepper. Stir to incorporate everything.
- Cover the pan and let it boil.
- Add the cooked spaghetti noodles.
- Stir everything together.
Transfer the Shrimp And Pesto Spaghetti in a serving bowl or serve it in the pan for one less thing to wash, HAH!
Sprinkle grated Parmesan cheese on top. Serve with garlic bread.
