Nonna’s Pesto Pasta With Shrimp!
Nonna’s Pesto Pasta With Shrimp!
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon garlic pepper, or to taste
- 1 pouch pesto Genovese, Barilla or preferred brand
- 1 pound angel hair pasta
- 1 teaspoon pink Himalayan salt, for pasta water
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Place shrimp in a large pan over medium-high heat and cook until they begin to turn pink, about 2-3 minutes.
⏱️ 3 min
- 2
Add garlic pepper to the cooking shrimp. Stir to combine and continue cooking for another 1-2 minutes until shrimp are fully cooked through.
⏱️ 2 min
- 3
Scoop the pesto Genovese onto the cooked shrimp in the pan. Stir to combine the pesto thoroughly with the shrimp. Reduce heat to low to keep warm.
⏱️ 2 min
- 4
While the shrimp are cooking, bring a large pot of water to a rolling boil. Add pink Himalayan salt to the boiling water.
⏱️ 3 min•🌡️ 212
- 5
Add the angel hair pasta to the salted boiling water. Do not crack the pasta; allow it to soften and submerge itself. Cook until al dente, which typically takes about 3 minutes for angel hair pasta. Taste a strand to check for doneness.
⏱️ 3 min•🌡️ 212
- 6
Using tongs, transfer the al dente pasta directly from the boiling water into the pan with the cooked shrimp and pesto. Do not drain the pasta, as some pasta water will carry over.
⏱️ 1 min
- 7
Ladle about 1/2 cup of the hot pasta water from the pot into the pan with the pasta, shrimp, and pesto. This helps create a silky sauce.
⏱️ 1 min
- 8
Stir all ingredients together thoroughly until the pasta is well coated with the pesto sauce and the sauce has emulsified.
⏱️ 2 min
- 9
Serve the pesto pasta with shrimp immediately. If desired, sprinkle with grated Parmesan cheese, though Nonna notes some prefer not to with seafood pasta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nonna’s Pesto Pasta With Shrimp!
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon garlic pepper, or to taste
- 1 pouch pesto Genovese, Barilla or preferred brand
- 1 pound angel hair pasta
- 1 teaspoon pink Himalayan salt, for pasta water
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Place shrimp in a large pan over medium-high heat and cook until they begin to turn pink, about 2-3 minutes.
⏱️ 3 min - 2
Add garlic pepper to the cooking shrimp. Stir to combine and continue cooking for another 1-2 minutes until shrimp are fully cooked through.
⏱️ 2 min - 3
Scoop the pesto Genovese onto the cooked shrimp in the pan. Stir to combine the pesto thoroughly with the shrimp. Reduce heat to low to keep warm.
⏱️ 2 min - 4
While the shrimp are cooking, bring a large pot of water to a rolling boil. Add pink Himalayan salt to the boiling water.
⏱️ 3 min•🌡️ 212 - 5
Add the angel hair pasta to the salted boiling water. Do not crack the pasta; allow it to soften and submerge itself. Cook until al dente, which typically takes about 3 minutes for angel hair pasta. Taste a strand to check for doneness.
⏱️ 3 min•🌡️ 212 - 6
Using tongs, transfer the al dente pasta directly from the boiling water into the pan with the cooked shrimp and pesto. Do not drain the pasta, as some pasta water will carry over.
⏱️ 1 min - 7
Ladle about 1/2 cup of the hot pasta water from the pot into the pan with the pasta, shrimp, and pesto. This helps create a silky sauce.
⏱️ 1 min - 8
Stir all ingredients together thoroughly until the pasta is well coated with the pesto sauce and the sauce has emulsified.
⏱️ 2 min - 9
Serve the pesto pasta with shrimp immediately. If desired, sprinkle with grated Parmesan cheese, though Nonna notes some prefer not to with seafood pasta.
⏱️ 1 min