Description
A quick and flavorful Thai-inspired pasta dish featuring succulent shrimp tossed with a vibrant basil pesto.
Ingredients
Scale
- 8 ounces spaghetti
- 1 pound shrimp, peeled and deveined
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- While the pasta cooks, combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until chopped.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt and pepper to taste.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
- In a large bowl, combine the drained spaghetti, basil pesto, and cooked shrimp. Toss until evenly coated. Add reserved pasta water if needed to reach desired consistency.
- Serve immediately.
Notes
- Use fresh basil for the best flavor.
- Substitute shrimp with chicken or tofu if desired.
- Add cherry tomatoes for extra color and flavor.
- For a gluten-free option, use gluten-free spaghetti.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg