A ridiculously simple pasta tossed in a tangy, homemade pesto sauce with fresh shrimp and baby tomatoes, with just a hint of red chilli flakes.
Author: Chelsea
Recipe type: Main
Serves: 4
Ingredients
Pesto:
¼ cup pine nuts
1 cup fresh basil leaves*
2-3 cups spinach leaves, rinsed and drained*
2 cloves garlic
¾ cup shredded parmesan
1 Tbsp lemon juice
¼ tsp salt
¼ tsp pepper
2-4 Tbsp olive oil
.
Pasta:
500g rotini pasta
2 Tbsp olive oil
2 cups baby tomatoes, halved
1 lb shrimp (defrosted)
2 tsp red chilli flakes
⅓ cup pesto sauce (recipe above)
Parmesan cheese, to serve
Instructions
To make pesto, preheat oven to 350°F. Toast pine nuts on a baking sheet for 5 minutes until browned and fragrant. Set aside to cool slightly before continuing.
Combine pine nuts, basil, 2 cups of spinach, garlic, parmesan, lemon juice, salt and pepper in a food processor until finely chopped. Gradually add in the oil, using more or less until desired consistency is reached. If desired, add in another cup of spinach for a thicker pesto. (I used 3 cups)
Cook pasta according to package instructions.
Meanwhile, heat oil in a medium skillet over medium-high heat. Saute baby tomatoes for about 5 minutes until softened, then add shrimp and red chilli flakes and saute for another 3-5 minutes until shrimp is no longer transparent.
Toss together pasta, shrimp mixture, and prepared pesto. Top with parmesan cheese and serve.
Notes
*I know "a cup of spinach leaves" isn't really an accurate measurement, but simply pack the leaves loosely into a 1-cup measuring cup to get the right amount.
Recipe by Port and Fin at https://portandfin.com/shrimp-and-tomato-pasta-with-a-spinach-basil-pesto/