Pesto Pasta with Shrimp

by Ricky Mandle
Pesto Pasta with Shrimp



  1. Bring large pot with salted water to a boil for the pasta.
  2. Cut the cherry tomatoes in half or quarters depending on the size.
  3. Add the pasta to the boiling water and cook the pasta to al dente according to its indications. When cooked, strain the pasta but do not rinse. Reserve ½ cup of cooking water.
  4. While the pasta cooks, sauté the shrimp or plant-based protein in olive oil in a large pan over medium heat.
  5. Add the cooked and strained pasta, cherry tomatoes, Basil Pesto, and 4 tablespoons of of the pasta water.
  6. Mix well. Salt and pepper to taste.
  7. Serve hot.


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