Pesto Pasta with Shrimp and Pecorino Romano
When the weather turns colder, I crave cozy, warming recipes. And of all the comfort foods out there, nothing hits the spot quite like a bowl of pasta! When it comes to pasta…pesto pasta is my go-to and has been for years! One thing I really love about using pesto on my pasta is that it lends itself to endless topping options from a squeeze of fresh lemon juice and a sprinkle of Parmesan to chicken or salmon or shrimp! I also like to vary the noodles and mix things up! Pasta feeds a crowd and everyone likes it, so why not?
This absolutely delicious Pesto Pasta might just be my favorite comfort food ever and the addition of shrimp is a winner! These shrimp are so easy to make…just season and put under the broiler for 2 - 3 minutes and they’re perfect every time! Prepare yourself for major deliciousness ahead…just scroll to the recipe!!
It’s hard to see in the pictures but the pasta I used is an Italian fusilli that I found at The Gourmet Shop in Columbia, South Carolina. The noodles are 6 inches long! I had so much fun dramatically tossing it with the pesto! I always try to pick up gourmet items when I’m traveling so that I have interesting and tasty things to pull out while I’m cooking!
These shrimp are so delicious on their own and would be a great addition to your holiday buffet! They’re easy to make and can be made ahead…just add cocktail sauce!
Pesto Pasta with Shrimp and Pecorino Romano
Ingredients
- 1 pound peeled and deviegned shrimp, tails on
- 1 - 1/2 tablespoons Old Bay Seasonig
- 2 cloves garlic, finely minced
- Salt and freshly cracked black pepper to taste
- For the Pesto
- 4 cups fresh basil leaves
- 4 cloves garlic, roughly chopped
- Juice of 1 lemon
- 3/4 cup pine nuts
- 1 cup grated Parmesan cheese
- 1 cup olive oil (more or less depending on how thick you want your pesto
- 1 teaspoon kosher salt
- Place all ingredients in a food processor and drizzle in olive oil until you have a fine sauce.
- 1 pound pasta
- Pecorino Romano cheese, finely grated
- Extra olive oil to drizzle over pasta
Instructions
- Make sure your shrimp are dry and season with salt, pepper, garlic and Old Bay.
- Preheat your broiler. Place shrimp in a single layer on a baking sheet and broil for 2 - 3 minutes depending on size of shrimp. Watch them closely. Remove from oven and set aside while you cook the pasta.
- Boil the pasta according to package directions. Drain and save about a cup of pasta water.
- Return pasta to the pot and add pesto to taste. Add more pasta water if pasta seems dry.
- Sprinkle with grated cheese and top with shrimp!
- Serve and Enjoy!
Notes
This shrimp is great on it's own as an addition to a cocktail buffet for the holidays!
I hope you’ve enjoyed this post and that you’ll try the recipe! Right now is the best time to cut the last of your basil and make pesto to keep in the freezer for the months ahead!