Pesto Shrimp Pasta

What’s your dinner? Ours was Pesto Shrimp Pasta. I usually make my own Pesto but last night I used Seasons’ Gourmet Pesto. It was great to try store bought pesto once in a while. It didn’t fail me. Season’s Gourmet Pesto is really nice! Right amount of olive oil, basil and pine nuts. Yummy! We had a wonderful dinner!

Also, I’m not a professional photographer (my photos proved it haha!) but lately I’ve noticed that dark photography in food photos is trending and I want to give it a go too. I think you’ll be seeing that slight change in my Instagram feed and blog posts.


250 grams spaghetti or linguine
1/2 pound large shrimp, peeled, deveined, and tails removed
1 – 1 1/2 cup cup pesto sauce
½ lemon, squeezed
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper, to taste
grated parmesan cheese, to taste
1/4 cup olive oil (if pesto is too thick)

1. Remove the skin and tails of the shrimp by pulling the tail off the base of the shrimp and completely peel the skin off. (You can also use frozen and peeled shrimps to skip this instruction). Season with salt and pepper and set aside.
2. Cook spaghetti according to instructions from the pack. Cook until al dente.
3. Meanwhile, bring a large saucepan to medium-high heat. Saute olive oil, minced garlic, shrimp, and freshly squeezed lemon juice. Cook until shrimp are no longer translucent and fully cooked through. It will take about 4-5 minutes per side. (If using the frozen and peeled shrimps, just cook through).
4. Once shrimps are fully cooked (but don’t overcook), strain off any excess juice, but make sure to leave 1-2 tablespoons of juice behind in the pan.
5. Drain spaghetti and add to the saucepan with the shrimp. Stir in 1 cup of pesto until evenly coated or more if desired. 
6. Top with freshly grated parmesan cheese.
7. Serve and enjoy with family and friends!

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