Description
This shrimp pesto pasta is served in a velvety sauce made from creamy ricotta cheese and classic pesto. With the addition of pan-seared shrimp and cherry tomatoes, this dish becomes an easy weeknight meal, made with just a handful of ingredients.
Ingredients
Scale
- 8 ounces shrimp
- 2 garlic cloves, minced
- 1 pound cherry tomatoes
- ½ cup pesto sauce
- ¼ cup ricotta cheese
- 8 ounces bucatini pasta
Instructions
Pan sear the shrimp:
- Heat olive oil in a large skillet over medium-high heat.
- Place the shrimp in the skillet in a single layer, making sure not to overcrowd the pan. Cook them in batches if needed.
- Sear the shrimp for about 1-2 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and set them aside.
Blister the Tomatoes:
- In the same skillet, add a bit more olive oil and lower the heat to medium.
- Sauté the garlic for about 30 seconds until fragrant and add the cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until they start to blister and release juices.
Combine the sauce:
- Add the pesto sauce and ricotta cheese, stirring well to combine. Add a splash of pasta water if needed.
- Stir the pasta and shrimp into the sauce until well coated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Bucatini
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 440
- Sugar: 6.5 g
- Sodium: 279.7 mg
- Fat: 15.2 g
- Saturated Fat: 3.8 g
- Carbohydrates: 50.9 g
- Fiber: 3.8 g
- Protein: 24.7 g
- Cholesterol: 99.1 mg
