Quick and Easy Shrimp Pesto Pasta

This Quick and Easy Shrimp Pesto Pasta dish is perfect for a quick weeknight meal for one, but can be easily multiplied for additional servings. This recipe uses lots of veggies to keep it balanced, and is loaded with fibre to help you stay full longer.

Every summer I grow basil in my garden, and I make a huge batch of basil pesto that I freeze to use all year. I probably make this meal on a weekly basis during the winter. It’s as quick and easy as it gets. 

This is what I would call a non-recipe, meaning you don’t really need a recipe for it. But for beginner cooks, I’ve included a basic recipe below. Feel free to swap out for ingredients you have on hand. 

Quick and Easy Shrimp Pesto Pasta

Quick and Easy Shrimp Pesto Pasta

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• Author: Real Good Eats
• Total Time: 20 minutes
• Yield: 1 Serving

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Description

This pasta dish is perfect for a quick weeknight meal for one, but can be easily multiplied for additional servings. This recipe uses lots of veggies to keep it balanced, and is loaded with fibre to help you stay full longer.

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Ingredients

1 Tbsp cooking oil

10 frozen shrimp, thawed, shells and vein removed

2 cups broccoli florets

1/2 red pepper, chopped

1 Tbsp basil pesto

1/2c-1c dry pasta

1oz goat cheese (optional)

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Instructions

1. Cook pasta as directed.

2. Meanwhile, sauté shrimp in cooking oil until pink. Remove from Heat.

3. Using the same pan, sauté broccoli and red pepper until softened.

4. Add pesto and a small amount of pasta water to the veggies, and cook until heated through. Toss in cooked pasta and top with crumbled goat cheese.

• Prep Time: 10
• Cook Time: 10