Shrimp Pesto Pasta
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.
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Ingredients
- 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.
Nutrition
Calories: 428kcal Carbohydrates: 50g Protein: 23g Fat: 15g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 102mg Sodium: 386mg Potassium: 546mg Fiber: 3g Sugar: 5g Vitamin A: 1249IU Vitamin C: 26mg Calcium: 145mg Iron: 2mg