Pesto Pasta with Shrimp and Tomatoes

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I made pesto!!! You have no idea how long I have wanted to make pesto. I was blessed with a food processor this Christmas, so I was overjoyed to give this a whirl.

For some reason I thought pesto was made with parsley…..but to my surprise when I got home to look up the recipe, it was basil. Woops.. So what the heck, I closed the recipe down and made it with parsley!! Surprisingly it turned out very nicely.

Pesto Pasta with Shrimp and Tomatoes
Prep time
Cook time
Total time
Hope this recipe suits those that are going to the grocery store to find pesto and it is SOLD out again. Quick pesto meal in less than 30 minutes. Wholesome and Healthy!
Recipe type: Main
Serves: 4
  • Pasta
  • 1 package of wholegrain pasta
  • 2 plum tomatoes
  • Pesto
  • 1 tbsp minced walnuts
  • 1 bunch parsely
  • 3 tbsp of minced garlic
  • 1 tbsp parmesan cheese
  • salt/pepper
  • 2 tbsp olive oil
  • Shrimp
  • 1 tbsp olive oil
  • 30 de-veined and shelled shrimp
  • 1 tbsp Italian Herbs
  • 1 tsp each cumin and cayenne pepper
  • 1 tsp lime juice
  1. Start Pasta - Add a package of spaghetti noodles to salted boiling water
  2. Prepare Pesto - Pulse walnuts in food processor until smooth. Dice parsley, removing the large stems. Add to food processor, along with garlic, parmesan cheese, salt/pepper, and olive oil. Blend and pulse until smooth. Pesto!!
  3. Drain Pasta - Drain pasta and let sit for a couple minutes. Add chopped tomatoes and stir in pesto.
  4. Cook Shrimp - Remove the tail of the shrimp if it is still there. In a frying pan, at medium heat, add olive oil and shrimp. Add Italian herbs and couple dashes of paprika and cumin. Stir and saute for about 5 minutes. Add lime juice and remove when shrimp are pink/browned. Add to bowl of pasta.
  5. Mix everything completely
  6. Serve with garlic bread and a salad
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