Pesto Shrimp Penne Delight

$To make pesto shrimp penne, you need the right ingredients. Here’s what you will need: - 8 oz penne pasta - 1 lb large shrimp, peeled and deveined - 1 cup fresh basil leaves - 1/3 cup pine nuts - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/2 cup olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Extra basil leaves (for garnish) Each ingredient plays a key role. The penne pasta gives a great base. The shrimp adds protein and flavor. Fresh basil gives that bright taste. Pine nuts add a nutty touch. Parmesan cheese brings creaminess. Garlic adds depth. Olive oil binds it all together. Salt and pepper enhance every bite. Cherry tomatoes and extra basil make it look pretty and fresh. Together, they create a delicious meal you will love! {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. Bring the water to a boil. Once boiling, add 8 oz of penne pasta. Cook it as per the package directions until it is al dente. This means it should be firm, not soft. Drain the pasta and save 1/2 cup of the water. Set the pasta aside for later. Now, let's make the pesto. Grab your food processor. Add 1 cup of fresh basil leaves, 1/3 cup of pine nuts, 1/2 cup of grated Parmesan cheese, and 2 cloves of minced garlic. Pulse these ingredients until they are well mixed. While the processor runs, slowly add 1/2 cup of olive oil. This gives the pesto a smooth texture. Season with salt and pepper to taste. Next, heat a large skillet over medium heat. Pour in a little olive oil. When the oil is hot, add 1 lb of peeled and deveined shrimp in a single layer. Cook them for 2-3 minutes on one side. They should turn pink and opaque. Flip the shrimp and cook for another 1-2 minutes. Once done, remove them from the skillet and set them aside. In the same skillet, add the cooked penne and the fresh pesto. Toss everything together until the pasta is well coated. If the mix is too thick, add some of the reserved pasta water little by little. Mix until you reach your desired consistency. Finally, it’s time to serve! Gently fold the cooked shrimp into the pasta and pesto mix. Make sure it is evenly distributed and heated through. Divide the pasta among plates. Garnish with halved cherry tomatoes and extra basil leaves for a fresh touch. Enjoy your meal! To make great pesto, use fresh basil. It gives the best flavor. Add pine nuts for a nice crunch. Make sure to toast them slightly for more taste. Use a food processor for a smooth blend. Start by mixing basil, pine nuts, and garlic. Then stream in olive oil for a creamy texture. Adjust the salt and pepper to match your taste. For a fun twist, add a squeeze of lemon juice to brighten the flavor. Cooking shrimp is quick and easy. Use a hot skillet to get a nice sear. Add a little olive oil before the shrimp. Place the shrimp in a single layer to cook evenly. Let them cook for 2-3 minutes on one side. You'll know they are ready when they turn pink and opaque. Flip them over and cook for another 1-2 minutes. Avoid overcooking, as shrimp can become rubbery. When cooking penne, use a big pot and plenty of water. Add salt to the water for flavor. Cook the pasta according to the package instructions. Aim for al dente, which means firm to the bite. Reserve some pasta water before draining. This water helps mix with pesto for a smooth sauce. Toss the pasta in the skillet with pesto right after draining. This helps the sauce cling well to the pasta. Pro Tips Fresh Basil is Key: Use fresh basil leaves for the pesto to achieve the best flavor. Dried basil won't provide the same aromatic and vibrant taste. Don’t Overcook the Shrimp: Shrimp cooks quickly; avoid overcooking by removing them from the heat as soon as they turn pink and opaque to maintain tenderness. Reserve Pasta Water: Always reserve some pasta water before draining. It’s starchy and can help adjust the sauce’s consistency, making it creamier. Garnishing for Color: Adding cherry tomatoes and extra basil leaves not only enhances the visual appeal but also adds a fresh burst of flavor to your dish. {{image_2}} You can make a vegan version of pesto shrimp penne. Replace shrimp with chickpeas or tofu. Use nutritional yeast instead of Parmesan cheese. You can blend the same fresh basil, garlic, and pine nuts for the pesto. Just replace the olive oil with a splash of vegetable broth for a lighter touch. This variation tastes great and is friendly for plant-based diets. Adding veggies can make this dish even better. Try tossing in spinach or kale for extra nutrients. Zucchini or bell peppers add color and crunch. You can sauté the vegetables with the shrimp for added flavor. Just cook them until tender. This way, you create a colorful, tasty, and healthy meal. If you want to switch up the pasta, many options work well. Whole wheat penne adds fiber and nutrients. Gluten-free penne is great for those with gluten issues. You can even use spiralized zucchini for a low-carb twist. Each option brings its own flavor and texture, making your dish unique. To keep your pesto shrimp penne fresh, store it in an airtight container. Make sure it cools down at room temperature first. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing it. When you're ready to enjoy your leftovers, reheat them in a skillet. Add a splash of water or olive oil to prevent sticking. Heat over low to medium heat, stirring often until warm. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between. If you want to freeze your pesto shrimp penne, portion it out first. Use freezer-safe bags or containers. It can last up to three months in the freezer. To thaw, place it in the fridge overnight or use the microwave. Avoid refreezing after thawing to keep it tasty. Yes, you can use store-bought pesto. It saves time and is very convenient. Look for brands with fresh ingredients, like basil and olive oil. Store-bought pesto may have a different taste than homemade, but it can still be delicious. Just mix it with your pasta and shrimp as you would with homemade. If you cannot find pine nuts, you have choices. Walnuts or almonds work well in pesto. They add a nice crunch and flavor. You can also use sunflower seeds for a nut-free option. Just pulse them in your food processor like you would with pine nuts. Shrimp is cooked when it turns pink and opaque. It usually takes about 4-5 minutes in total to cook. If the shrimp curls into a C shape, it is done. Avoid overcooking, as it can become rubbery. Always check for a firm texture to ensure it is ready. This blog post shared a tasty recipe for Pesto Shrimp Penne. You learned about the right ingredients, techniques, and storage tips. I also offered helpful variations and answered common questions. In the end, cooking can be fun and simple. Explore your kitchen and create delicious meals. Enjoy your Pesto Shrimp Penne, and don't be afraid to try new ideas!$

Pesto Shrimp Penne Delight

A delicious pasta dish featuring shrimp and homemade pesto.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

8 oz penne pasta
1 lb large shrimp, peeled and deveined
1 cup fresh basil leaves
1 1/3 cup pine nuts
1 1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 1/2 cup olive oil
to taste salt and pepper
as needed cherry tomatoes, halved (for garnish)
as needed extra basil leaves (for garnish)

Instructions

In a large pot of salted boiling water, cook the penne according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until well blended. While the processor is running, gradually add olive oil until the mixture is smooth. Season with salt and pepper to taste.
In a large skillet over medium heat, add a bit of olive oil. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on one side until they turn pink and opaque. Flip and cook for another 1-2 minutes. Remove the shrimp from the skillet and set aside.
In the same skillet, add the cooked penne and pesto. Toss until the pasta is well coated. If the mixture seems too thick, add reserved pasta water a little at a time to achieve desired consistency.
Gently fold in the cooked shrimp to the pasta and pesto mixture until evenly distributed and heated through.
Divide the pasta among plates. Garnish with halved cherry tomatoes and extra basil leaves before serving.

Notes

Adjust the amount of garlic and cheese to taste.

Keyword Italian, pasta, pesto, shrimp