Shrimp Pesto Pasta (Spicy Asian Shrimp Pesto Pasta)


12 extra-largs shrimp (raw)
2 servings pasta (spaghetti or linguine) cooked until al d
1/2 cup yellow cherry tomatoes – slice in halves
1 tablespoon pesto oil (or substitute extra virgin olive oil)
1 garlic clove – finely chopped
3 tablespoons spicy Asian pesto (click here for recipe)
1/8 cup Parmesan cheese – fresh grated
2 teaspoons fresh parsley – roughly chopped
1/8 teaspoon dried chili flakes (optional)
salt and pepper (to taste)


Pasta -- Cook pasta until al dente or per directions on pasta box. Set cooked pasta aside until step 3 below.
Oil, Shrimp -- Spoon enough oil from top of pesto to fill a tablespoon and heat in a large pan over medium-high for 1-2 minutes. Add shrimp and sear until each side is pink, 1 minute per side. Remove shrimp from pan and set aside.
Garlic, Tomatoes, Shrimp, Pasta, Parsley, Chili flakes -- Add garlic and cook until fragrant, 20-30 seconds. Add tomatoes and cook for 1 minute. Add pesto and cook for another 1-2 minutes. Add shrimp and pasta to pan. Toss to incorporate all ingredients. Turn off heat. Add parsley, chili flakes, and salt and pepper to taste. Toss well.
Final Steps -- Right before serving add fresh grated Parmesan cheese. Enjoy!


Shrimp pesto pasta is a favorite recipe of mine this summer. It’s quick, easy and best of all it’s full of summer flavor. For this recipe, I used my own spicy Asian pesto (click here for recipe). The combination of Thai basil, cilantro, lime and chili peppers give the pesto a nice bite. I think the spicy pesto pairs very well with seafood. For more recipes:




Sunday, February 6, 2011 - 8:49am


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