Shrimp & Cherry Tomato Pesto Pasta

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Basil Pesto Ingredients:

2 cups of packed basil leaves

2 garlic cloves, chopped into quarters

1/2 cup of olive oil

1/4 cup of pine nuts

1/2 cup of grated Pecorino Romano cheese

Course sea salt & fresh ground pepper

Sautéed Shrimp & Cherry Tomatoes Ingredients:

One cup of cherry tomatoes, halved

1/2 tablespoon of olive oil

1/2 tablespoon of butter

3 cloves of garlic, minced

8-10 shrimp (We used Argentine red shrimp)

One teaspoon of red pepper flakes

Salt and pepper, to taste


1. Add the basil, pine nuts and garlic into

a food processor or chopper.

2. Press the pulse button 3-4

times. Slowly pour olive oil in while

intermittently hitting the pulse button.

3. Add the grated cheese, mix a final

time and season.

4. Add cherry tomatoes to a lightly-oiled

heated skillet. Cook until the tomatoes

are almost bursting. Set aside tomatoes

on a seperate plate.

5. Season shrimp with salt, pepper and

red pepper flakes. Melt butter in skillet,

then add shrimp.

6. Cook shrimp on one side for two

minutes. Flip and add garlic. Cook for

one minute.

7. Stir in tomatoes and cook until shrimp

are done.

8. Serve over penne pasta with pesto

and top with grated Pecorino Romano




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