This Shrimp Pesto Pasta is an easy weeknight dinner that always satisfies my pasta cravings. As a private chef, I often make this recipe for my clients, and it is also said to be a favorite of the children. All you need to make is four main ingredients: fresh basil pesto, thick-sliced bacon, shrimp, and a box of your favorite curly pasta.
Main ingredients for my shrimp pesto pasta
Pesto is the ingredient that makes the simplest dishes flavorful and delicious. You can dress up everything from a simple bean bowl to summery pasta salads to fish fillets. The flavor of herbs, the spiciness of garlic, and plenty of oil are all packed into one ingredient.
Adding bacon gives it a salty taste and goes great with the shrimp. I prefer thick-cut applewood smoked bacon here. The thicker the bacon, the easier it will stick to the pasta, making it more filling. For the same reason, be careful not to cut them too small.
Tips, Tricks, and Alternatives
If you have pancetta or guanciale, you can use them in place of bacon. Salty and pork taste will make this dish very tasty. You can also replace the shrimp with chicken or salmon. Both go well with pesto and bacon. Be sure to cook thoroughly before adding to the pasta. Lemon is optional, but I love adding lemon to this recipe to cut the richness. Add the zest to the pesto to brighten its color and squeeze the juice over the finished dish. It’s delicious even at room temperature, so it’s perfect to make ahead of time and bring to a lunch or picnic.
Simply Recipes / Daniel Campbell
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salt and freshly ground black pepper,taste
1 lb Curly pasta etc. toscanifusilli, or gemelli
5 slice Thickly sliced bacon or 6 ounce pancetta or guanciale, diced
12 ounce Medium peeled and deveined shrimpif frozen, please thaw
1 1/2 cup Commercially available or homemade basil pesto
grated parmesan cheesefor serving, optional
1 lemon,option
Boil the pasta:
Bring a large pot of water to a boil over high heat. Add plenty of salt to the water and add the pasta. Cook according to package directions until al dente. Drain the pasta and transfer to a large bowl.
Cook the bacon.
While the pasta is cooking, heat a frying pan over medium heat. Add bacon and cook until browned and crispy, 5 to 6 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels. Drain all but 1 tablespoon of the bacon fat from the pan.
Complete the dish:
Add the shrimp to the remaining bacon fat in the skillet and season with salt and pepper. Cook for 1 minute, then flip the shrimp and cook until opaque and cooked through, about 1 minute more. Transfer the shrimp to the bowl with the pasta. Add the crispy bacon and pesto and toss until the pasta is completely coated. Serve with grated Parmesan cheese and lemon juice, if desired.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. Serve chilled or warm in the microwave.
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Nutritional information table (per serving)
550 Calories Fat 33g Carbs 31g Protein 29g
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Nutrition Facts Per Serving: 4-6 Servings Calories 550% Daily Value* 33g 43% Saturated Fat 8g 38% 123mg 41% 1226mg 53% 31g 11% Dietary Fiber 2g 9% Total Carbohydrates 4g 29g Vitamin C 0mg 0% Calcium 244mg 19% Iron 2mg 9% Potassium 584mg 12% *% Daily Value (DV) shows you how. Many nutrients in one serving contribute to your daily diet. 2,000 calories a day is used for general nutrition guidance.
Nutritional information is calculated using an ingredient database and should be considered an estimate. If multiple substitute ingredients are specified, the first one listed will be counted as the nutrient. Side dishes and optional ingredients are not included.
