Pesto and Shrimp Penne with Pearl Tomatoes: Variations on the same theme

We all love shrimp and we all love basil and pine nut pesto.

And this pesto and shrimp pasta penne, tossed with pearl tomatoes is the perfect way to put all those goodies together.
While experimenting with the recipe, I decided that I don’t care about having cheese and seafood combined.
So the pesto here is the classic pesto alla Genovese and it has parmesan cheese.
Also in my trials, I tried grilling the shrimp to make it lighter and the unanimous voice ( was it tasted better when the shrimp was sautéed in butter and garlic.
The tiny San Diego tomatoes bring flavor and color to this summer easy to make dish.
I hope you like it!
Pesto and Shrimp Penne with Pearl Tomatoes | Ingredients for 6 portions
1 package of penne
3 Tbs. of butter
2 garlic cloves finely sliced
30 large shrimp
1 cup of basil and pine nut pesto
1 cup of pearl tomatoes

Put the water for the pasta to boil. In a skillet, melt the butter on medium heat and sauté the garlic for 3-4 minutes, until translucid. Sauté the shrimp in the butter for about 2 and a half minutes a side, until pink and reserve. In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again. In a big bowl mix the pasta with the pesto until well combined. Add the shrimp and combine. Toss with the tomatoes and serve.
To print the recipe click here.
To print the recipe of the Pesto alla Genovese click here.

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