Name: Pesto Shrimp Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounces fettuccine; 1/2 pound large shrimp, peeled, deveined, and tails removed; 1 lb cherry tomatoes, roasted; ¾ cup pesto; 1 tsp lemon zest; 1 tablespoon olive oil; salt and pepper, to taste; grated parmesan cheese, to taste; 1/4 cup pasta water

Ingredients

Scale

8 ounces fettuccine

1/2 pound large shrimp, peeled, deveined, and tails removed

1 lb cherry tomatoes, roasted

¾ cup pesto

1 tsp lemon zest

1 tablespoon olive oil

salt and pepper, to taste

grated parmesan cheese, to taste

1/4 cup pasta water

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Instructions

Roast grape tomatoes and 3 whole cloves of garlic in the oven for 20 minutes at 400 degrees. While the tomatoes are roasting,

Bring a large pot of water to a boil and cook pasta until al dente (reserve 1/4 cup pasta water). In a large skillet over medium heat, cook shrimp until pink (about 4 minutes). Add your favorite pesto (I used my pea shoot pesto), grape tomatoes and pasta. Stir in pasta water until creamy. Serve with a sprinkle of parmesan and crushed red pepper for a little kick!