Pesto Shrimp Pasta
By Connor Forbes
I have sooo much basil in my garden. That was the goal, after all. I have basil in 5 different garden beds* (I have 7 in total and an eighth coming soon!). And the reason is, I love basil. It is my favorite herb. Edging out cilantro just slightly. So when I decided to harvest some basil yesterday, I ended up with enough to fill a 32 ounce deli cup full of pesto, that I made from that basil.
I had shrimp and pasta in the kitchen and the marriage of pesto with those ingredients is an incredible flavor journey. And I rank this as one of my top meals of the year.
If you would like to make your own basil, head over to zapinin.com/food and search for basil pesto. Otherwise, store bought pesto is great too!
Ingredients
- 2 pounds shrimp
- 16 ounce linguine or other pasta
- 1 cup basil pesto, split
- 1 tbsp cooking oil
To Make
Cook the pasta to the instructions on the bag. I always add some oil and salt to the boiling water to help prevent pasta from sticking to itself. Prep the shrimp by deshelling and deveining if necessary. Combine shrimp in a bowl with half the pesto. In a large skillet, heat the oil over medium hot heat. Add the shrimp and sear on both sides, about 2 minutes each side. Remove from heat. Add pasts to the the shrimp and add the rest of the pesto. Mix. And Eat! I finished my plate off with a little extra parmesan. SO GOOD!
*Full Disclosure: I am an Epic Gardening affiliate and will make a small commission with this link or if you use discount code “Connor” at check out
For More Recipes Visit www.zapinin.com/food