Summer is pretty much here in Florida. We’ve had temperatures in the 90’s this week. After trying to run at 5pm last night, I can tell you that spring is looong gone. With the arrival of the warmer temps, I notice my meal plans start to change. I look for recipes with more fresh ingredients and move away from the crock pot meals. I usually try to plan pasta into our weekly rotation. The mini loves her pasta and it’s a quick dinner to throw together. Shrimp pasta for me is a perfect summer meal. It’s light yet filling. This pesto shrimp pasta is flavor packed and I love that I was able to use the fresh herbs from my little herb garden. Which, I’d like to add has been alive and well for over two months. That has never happened before! Hopefully I can keep them kicking all through the summer months!
Pesto Shrimp Pasta
Do you have any go to summer meals? I’m always looking for new recipes to try!
- 2 tbsp olive oil extra virgin
- 2 cloves garlic
- 3/4 lb shrimp peeled, deveined
- 1 8 oz jar pesto
- 1 pint cherry tomatoes halved
- 1 box spaghetti whole wheat
- 2-3 tbsp parsley fresh, chopped
- salt & pepper to taste
- 1. Cook the pasta according to the package directions. 2. As soon as you start the pasta water, heat a large skillet with the olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic for about 1-2 minutes.
- 3. Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.
- 4. Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).
- 5. When the pasta is finished, drain it. Then, add the pesto sauce to the pan and mix until all the pasta is coated. Last, add the pesto covered pasta to the skillet with the tomatoes, garlic and shrimp. Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!
Recipe adapted from Budget Bytes
That looks delicious! I am loving any recipe with shrimp in it!
Ashley recently posted…TiednTangled { ETSY SHOP }
This looks super yummy! I live in GA, so not far away, and the temps have been in the 90’s. I too find my meal plans change with the season. I always look forward to using produce from our local farmers market to make meals. I tell you though I feel it is going to be a HOT summer with temps already in the 90’s here. What happened to spring?
Chelsee recently posted…Clean your clothes more efficiently with a SWASH System today!
I am saving this now! My husband can easily make this recipe when I have our new baby any day now! This looks so delicious I might have to make it first!
YUM! This looks so good! Definitely pinning for later 🙂
Very Erin recently posted…Creating a Wedding Day Timeline
This recipe looks great, thank you for sharing!! Pinned! xx
This is a fantastic recipe! I made your Basil Porkchops on Monday… the one with the brown sugar and OMG, my husband RAVED about it! I’m looking forward to making this recipe this weekend!!!
Lauren White recently posted…Summer Plans With a Baby
That looks so good! We don’t buy shrimp often (honestly because I’m too cheap!) but that is going on my list for the next time we do!!!
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