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Pesto Pasta with Shrimp

We visited friends in the Georgia mountains a little while back. Besides being a totally relaxing place to exist - in the middle of nature and creeks and bears - it ends up being a culinary adventure each time we go. This time my friend Scott made pesto pasta with tasted like summer on a plate.

Scott and I share a love of all things "Ina." His pesto recipe happened to be one of hers. I really do believe you can put pesto on almost anything. Pasta and pesto works well with almost any veggie or protein-super flexible.

Other pesto usage ideas:

-Toss with tomatoes. onions, avocado for a quick side salad

-Dot pesto on top of cheese toast with pan seared tomatoes

- I love pesto with an omelette or on toast under a runny egg - yum!

Shrimp Pesto Pasta

Serves 4


-Pesto, I used Scott/Ina's recipe

-1 pkg fresh Linguine or pasta of your

choice, about 9 oz

-1 lb Shrimp, peeled and deveined

-Salt, pepper

-Red pepper flakes (optional)

-1 to 2 Tbsp Oil for sauteing shrimp


1-Make the pesto and set aside at room temperature.

2-Start your pasta water over high heat with a generous serving of salt.

3-Prepare shrimp for cooking. Pat them dry and sprinkle with salt and pepper.

4-Add pasta to the boiling water for the recommended time on the pasta package.

5-Preheat a skillet with a drizzle of oil to medium heat and saute shrimp for 2 to 3 minutes per

side.Remove from skillet so that they don't overcook. Remove tails if needed.

6-Add about half the pesto to a serving bowl. Top with pasta and red pepper flakes (if using) and

toss to coat every noodle. Add more pesto if desired. Save a little pesto for the side and to drizzle

over the top and shrimp.

7-Top the pasta with shrimp and drizzle more pesto on top.

*A nice baguette goes well with this sure you save some pesto for dipping - Enjoy!

Wine pairing: Sauvignon Blanc

I've tried 2 with this meal: Touraine, Loire Valley, France (left)-Sancerre, Loire Valley, France (right)

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