Gluten-Free Pesto Pasta With Shrimp
Love pesto? This gluten-free pesto pasta with shrimp is loaded with pesto and the shrimp has a hint of lemon flavor.
When summer hits and the basil is overflowing I love to make batches of pesto to use in pasta, egg or even in sandwiches like this Prosciutto and Pesto Grilled Cheese.
Why You'll Love This Recipe
- You can use store bought or homemade pesto
- Easy to make
- You can use gluten-free or regular pasta
Ingredients
Pasta – You can use any longer pasta, such as spaghetti, linguine, etc. Gluten-Free or regular pasta will work.
Shrimp – Make sure they are peeled and deveined. I like to purchase them already cleaned for quicker thaw and prep times.
Pesto – You can use homemade or your favorite store bought pesto.
Lemon Zest – You will need the zest of one lemon
Olive Oil – Use your favorite extra version olive oil
Black Pepper – For a little spice and flavor
Salt – Salt for flavor, because the pesto can be salty use this at the end.
Parmesan Cheese (Optional)Â
Instructions
- Thaw and peel the shrimp per package directions if needed.
- Add the thawed shrimp to a medium size bowl and add the lemon zest, olive oil, salt, and black pepper. Mix and set aside.
- Cook the pasta according to package directions.
- While the pasta is cooking, add 2 tbsp of olive oil to a sauté pan and then add the shrimp. Cook the shrimp until no longer pink.
- Once pasta is cooked, reserve 1 cup of the pasta water, then drain the remaining water. Place the pasta into a large bowl and top with the pesto and the shrimp. Mix it all together, if the pasta seems a bit dry add a bit of pasta water at a time to loosen it up.
- Sprinkle parmesan cheese over the top if desired.
Recipe Tips
- For quicker cooking purchase shrimp that’s already peeled and deveined.
- Depending on the pesto, some reserved pasta water will be needed to loosen up the pasta and make it less sticky.
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Gluten-Free Pesto Pasta With Shrimp
Materials
For The Shrimp
- 1 lbs Shrimp, thawed, peeled and deveined
- 1 tsp Lemon Zest
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Extra Virgin Olive Oil
Make The Pasta
- 8 oz Spaghetti
- 4 tbsp Pesto Homemade or store bought
- Parmesan Cheese (optional)
Instructions
Marinade The Shrimp
- Thaw and peel the shrimp if necessary.
- Add the thawed shrimp to a medium size bowl along with the lemon zest, salt, and black pepper. Drizzle the shrimp with the olive oil and stir to blend. Set aside.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the gluten-free pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving 1 cup of the pasta water, and set it aside.
Cook The Shrimp
- In a large skillet, heat the olive oil over medium-high heat.
- Add the shrimp and cook the shrimp until they are pink and opaque, about 2-3 minutes per side. Remove from heat.
Combine The Pasta, Pesto, and Shrimp
- In the same skillet you cooked the shrimp in, add the cooked pasta and shrimp.
- Add the pesto sauce to the pasta and toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency
- Sprinkle with parmesan cheese if desired.
Notes
Nutrition
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