Sun Dried Tomato Pesto Pasta Recipe
This Sun Dried Tomato Pesto Pasta is one of the most flavorful and delicious Italian-inspired dinners that I make for my family over and over again! Bursting with fresh Italian flavors and packed full of juicy shrimp, this amazing pasta is simple to make and ready in just 30 minutes!
Servings: 4 servings
Ingredients
For the Pesto:
- 8.5 oz sundried tomatoes in oil one 8.5 oz can
- 1 cup fresh basil packed
- 2 tablespoon balsamic vinegar
- 6 cloves garlic chopped
- 2 shallots peeled and chopped
- 3 tablespoon pine nuts
- 2 tablespoon tomato paste
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- salt approximately 1 teaspoon
For the pasta:
- 1 pound linguine or other favorite pasta, cooked according to package instructions
- 1 pound shrimp
- 1 cup reserved pasta water
- ½ cup freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Once finished (not soggy!), drain, and reserve 1 cup of the pasta cooking water.
- Meanwhile, in the bowl of a large food processor or high powered blender, add pesto ingredients. Blend until completely processed.
- Heat a large skillet over medium heat. Once hot, add half of the sun dried tomato basil pesto and saute for approximately 1 minute. Add shrimp and continue to sauté until shrimp are pink and nearly cooked. Stir in Parmesan cheese until just starting to melt along with a few tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Slowly add more water as needed.
- Garnish with freshly grated Parmesan cheese and red chili flakes.
Nutrition
Calories: 795kcal | Carbohydrates: 107g | Protein: 47g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 294mg | Sodium: 1324mg | Potassium: 1519mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1460IU | Vitamin C: 71.2mg | Calcium: 399mg | Iron: 7mg
