Shrimp Pesto Pasta

This recipe is from my first favorite cookbook, The Bride and Groom First and Forever Cookbook. Everything in it is so good!!! It makes a great wedding shower gift and it continues to come in handy even after 16 years of marriage. This shrimp pesto pasta has always been one of our favorite dishes, but I don’t make it often because not all of my children like shrimp. Tonight, my shrimp haters are gone so I am making this for those of us who like shrimp! It is so flavorful and delicious and isn’t hard to make. It’s also a one pot wonder! It is a perfect refreshing summer pasta.

Shrimp Pesto Pasta

Ingredients

• 1 pound angel hair pasta (you can substitute whole wheat pasta or sourdough pasta if desired)
• 2 tablespoons extra virgin olive oil
• 1 pound peeled and deveined shrimp
• 4 heaping teaspoons minced garlic (I can never get enough garlic)
• 1 cup pesto, homemade or store-bought
• 2 cups cherry tomatoes, halved
• salt, to taste
• pepper, to taste
• 1/2-1 cup pasta water (or just regular water if you forget to save pasta water)
• 1/2 – 1 cup grated parmesan, optional
• shredded parmesan for serving, optional
• lemon wedge, optional

Directions

Bring water to a boil and add salt.

Boil pasta for 4-5 minutes. Angel hair cooks quickly and cooks after it is sitting so remove just before it is done.

Drain pasta, reserving about 2 cups pasta water.

Coat pasta with a little butter or olive oil to prevent sticking before adding it to the sauce.

Add olive oil to the pan and let heat on medium heat.

Add shrimp and let cook for about 1 minute.

Add garlic to the pan and mix and turn the shrimp.

Cook about 1 more minute or until shrimp are not opaque anymore.

Add pesto and tomatoes and mix well. Add about 1/2-1 cup water. Mix well.

Taste and add parmesan if desired. Add salt and or pepper if desired. You can also add more water if needed.

Add the pasta slowly, making sure to only use enough pasta as you need so the flavor covers all of the pasta.

Serve with parmesan cheese and an optional squeeze of lemon.

Enjoy!