Breastfeeding Friendly Classic Shrimp Pesto Pasta
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup finely grated parmesan cheese
- 2 cloves garlic
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the pasta and shrimp
- 12 oz linguine
- 2 tsp kosher salt
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp olive oil
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp finely grated parmesan cheese (optional)
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Make the pesto: combine the basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the machine running, stream in the olive oil until the pesto is smooth with a few flecks of texture remaining. Transfer to a large bowl and set aside.
- 2
Bring a large pot of water to a boil over high heat. Add 1 1/2 tsp kosher salt, then add the linguine and cook, stirring occasionally, until al dente — tender with a slight resistance at the center — about 9–11 minutes or per package directions. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta through a colander.
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