Fresh basil pesto, mixed with pasta of your choice. I used orecchiette pasta, fresh gulf shrimp, and threw in some Champagne tomatoes at the end.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper; let sit for 10 minutes.

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  • Bring a large pot of salted water to a boil. Add orecchiette and cook uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.

  • While the pasta is cooking, pulse basil, pine nuts, and garlic in a blender. Add Romano cheese; pulse until combined. Drizzle in olive oil slowly and blend until smooth. Season with salt and pepper.

  • Drain pasta and mix with pesto; add tomatoes.

  • Cook shrimp in a nonstick skillet over medium heat until they are bright pink on the outside and the meat is opaque, about 3 minutes. Add to pasta.

Nutrition Facts

594 calories; protein 27.8g; carbohydrates 85.9g; fat 16g; cholesterol 94mg; sodium 230.7mg. Full Nutrition
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