Pesto Pasta with Cherry Tomatoes and Shrimp
Spaghetti tossed in a rich basil pesto with cherry tomatoes and shrimp.
Ingredients
- 10 oz pasta - spaghetti, linguine or fettuccini
- ¾ cup basil pesto - see below
- 1 lb medium or large shrimp - peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic - minced
- 1 teaspoon oregano
- salt and pepper - to taste
- ¼ cup parmigiano-reggiano
- 1 cup cherry tomatoes - halved
- chopped parsley - to garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- While the pasta is cooking, heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper. Cook for 2-4 minutes or until shrimp are just pink and opaque.
- Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
- Add the cherry tomatoes and parmagiano-reggiano cheese to the pan. Garnish with chopped parsley if desired.