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Orecchiette with Shrimp and Basil Pesto

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"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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35 m servings 594
Original recipe yields 4 servings


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  1. Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper; let sit for 10 minutes.
  2. 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.
  3. 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.
  4. Drain pasta and mix with pesto; add tomatoes.
  5. 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

Per Serving: 594 calories; 16 85.9 27.8 94 231 Full nutrition

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