Name: Weeknight Pesto Shrimp Pasta with Burst Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: European
Ingredients: 12 oz. deveined shrimp; 8 oz. angel hair pasta; 2 Tbsp olive oil (divided); 1 pint grape tomatoes; 2 cloves garlic (minced); 1/4 cup basil pesto; 1 Tbsp grated Parmesan

Directions

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1 For frozen shrimp, set them in a colander and rinse with cool water for a few minutes, until thawed. Peel away the shells, remove the tails, and blot the shrimp thoroughly dry with a paper towel.

2 Fill a large pot with water and bring it to a full boil. Add the angel hair pasta and cook until tender, about 7 minutes. Before draining, scoop out about 1/2 cup of the starchy cooking water, then drain the pasta in a colander.

3 As the pasta cooks, warm 1 Tbsp of the olive oil in a large skillet. When the oil is hot, add the prepared shrimp and sauté for 2 to 3 minutes, stopping as soon as they are pink and opaque. Transfer the shrimp to a clean bowl.

4 Pour the remaining 1 Tbsp olive oil into the same skillet, then add the grape tomatoes and minced garlic. Cook over medium heat until the tomatoes start to split and release their juices. If the garlic begins browning too soon, stir in a couple tablespoons of water to slow it down.

5 After the tomatoes have softened and broken down, add the drained pasta, 1/4 cup basil pesto, and roughly half of the reserved pasta water. Toss until the noodles are evenly coated, adding more reserved water as needed to loosen the pasta and distribute the pesto.

6 Return the cooked shrimp to the skillet and gently mix them through the pasta. Sprinkle the grated Parmesan over the top and serve immediately.

Weeknight Pesto Shrimp Pasta with Burst Tomatoes

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