This pesto shrimp pasta with sun-dried tomatoes is quick, easy, and delicious! Everything comes together in about 20 minutes and is the perfect dish for just about any occasion! You can't go wrong with pesto, shrimp, and sun-dried tomatoes!
It's amazing how quickly this Pesto Shrimp Pasta comes together. It's quick, yes, but so flavorful. The pesto sauce literally hugs every bit of the pasta which makes every bite a true joy. The shrimp on top is perfectly sauteed and when you garnish everything with sun-dried tomatoes, it's heaven!
The recipe and blog post for this Pesto Shrimp Pasta with Sun-dried Tomatoes was made in partnership with Calphalon! I received compensation and product in exchange for this work. My opinions on their products are genuine. If I didn't love their cookware, I would certainly mention it! Thanks for your continued support!
what kind of pasta goes well with pesto?
For this recipe, I used angel hair pasta, also known as capellini. Because this pesto sauce is so light, I really wanted a delicate pasta to pair with this delicate sauce. You can truly use any pasta that you like, but for this recipe, the angel hair pasta works wonders. Not to mention, it's my favorite pasta because it only takes a couple minutes to cook. All of these factors make this pasta the best to use with the pesto sauce required for this recipe.
what kind of shrimp should i use?
This Pesto Shrimp Pasta calls for pre-cooked shrimp. It literally cooks in about 4-5 minutes and doesn't require deveining the shrimp or peeling the shrimp. I don't know about you, but I hate peeling shrimp, especially during the week when I need to whip up a quick meal! About one pound of shrimp will suffice, but of course you can add more if you'd like! With this recipe, the more shrimp, the merrier.
how do you make pesto shrimp pasta with sun-dried tomatoes?
Start by cooking the angel hair pasta according to the package instructions. Drain and set aside. Season the shrimp with parsley, red pepper flakes, and salt and pepper. Drizzle olive oil in a pan/skillet (preferably non-stick) and cook shrimp for 4 minutes. Then add 1 tablespoon of pesto and cook for an additional minute, ensuring that all shrimp are coated.
NOTE: if using more than 1 pound of shrimp, add more pesto.
Remove shrimp from pan and set aside. Add more pesto to the pan along with sun-dried tomatoes and butter and a little lemon juice. Toss noodles in the sauce and add the shrimp back in. Garnish with parsley and additional sun-dried tomatoes. And you're done!
now let's talk pans! Calphalon pans!
I am so happy to announce that I recently becme a Calphalon Cook! They sent me a wide array of amazing pots and pan and bakeware and cutlery. So, to say that I am in a cook's heaven is an understatement. Prior to posting this recipe and endorsing these products, I used everything extensively. Like a lot. I cooked on the stove, in the oven, I tried steaming some bao buns in one of the pans, and even braised chicken in their pans for 2 hours!
The results were amazing each and every time and the pans still look the exact same as when they came out of the box! It's almost too good to be true. Well, you're not dreaming, I'm here to let you know. You need to get a set of their Calphalon Premier™ Hard-Anodized Nonstick Cookware 11-Piece Set. It features:
- 10 in Fry Pan
- 12 in Fry Pan with Cover
- 1.5 qt Sauce Pan with Cover
- 2.5 qt Sauce Pan with Cover
- 3 qt Saute Pan with Cover 8 qt Stock Pot
What I love about these pans are that they are easy to clean, dishwasher safe, and are built to last! If you're anything like me and cook on an almost daily basis, these pans are ideal. Not to mention, I love that I can use one pan to cook an entire meal. Whether it be in the oven or on the stove, they can withstand both... I could talk about this all day! In short, I cannot recommend these pans enough!