Shrimp Pesto Penne Pasta Recipe
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Shrimp Pesto Penne: A Match Made in Heaven!
Imagine a dish that’s quick, easy, and packed with flavor – enter Shrimp Pesto Penne, the ultimate comfort food!
While you’re boiling the pasta, the shrimp and snap peas cook in a flash, and the pesto is ready-made – talk about a time-saver!
Bring a large pot of lightly salted water to a boil, then add 12 ounces of penne pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve 1/2 cup of pasta water when draining; set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of large shrimp, peeled and deveined, and cook for 2 minutes, undisturbed. Add in 1 (8 ounce) package of sugar snap peas, cut into 1/2-inch pieces, and stir until shrimp are just becoming opaque.
Stir in 1 (8 ounce) container of refrigerated prepared pesto and cooked pasta until well combined. Add 1 teaspoon of lemon zest and the juice of 1 lemon to the pasta and toss to combine. Add pasta water as needed to achieve desired consistency.
Serve immediately and get ready for a flavor explosion!
This dish is a game-changer – it’s perfect for a quick weeknight dinner or a special occasion. The best part? It’s ready in no time!
Printable Recipe
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 8 ounces sugar snap peas, cut into 1/2-inch pieces
- 8 ounces refrigerated prepared pesto
- 1 teaspoon lemon zest
- juice of 1 lemon
- 1/2 cup reserved pasta water
Instructions
- 1. Bring a large pot of lightly salted water to a boil.
- 2. Add 12 ounces of penne pasta and cook for about 11 minutes, stirring occasionally, until tender yet firm to the bite.
- 3. Reserve 1/2 cup of pasta water when draining and set aside.
- 4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 5. Add 1 pound of large shrimp, peeled and deveined, and cook for 2 minutes, undisturbed.
- 6. Add 1 (8 ounce) package of sugar snap peas, cut into 1/2-inch pieces, and stir until shrimp are just becoming opaque.
- 7. Stir in 1 (8 ounce) container of refrigerated prepared pesto and cooked pasta until well combined.
- 8. Add 1 teaspoon of lemon zest and the juice of 1 lemon, tossing to combine.
- 9. Add reserved pasta water as needed to achieve desired consistency.
- 10. Serve immediately.
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