PESTO PASTA PRIMAVERA WITH SHRIMP
Make and share this Pesto Pasta Primavera With Shrimp recipe from Food.com.
Provided by JackieOhNo
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve.
- In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.
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15 minutes Tutorial
[email protected]This dish was easy to make and turned out great! I used frozen shrimp and it still came out delicious. I will definitely be making this again.
Ali Hasnan
[email protected]I loved the combination of flavors in this dish. The pesto was so flavorful and the shrimp were cooked perfectly. I will definitely be making this dish again.
Wonder Tshabalala
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili flakes next time.
ikechukwu onumajuru
[email protected]This dish was a great way to use up leftover vegetables. I had some leftover broccoli and zucchini, and they worked perfectly in this recipe.
kittygamer
[email protected]This dish was perfect for a quick and easy weeknight meal. I was able to get it on the table in under 30 minutes.
Nejla Mumic
[email protected]This recipe was a bit too time-consuming for a weeknight meal. I would recommend making it on a weekend when you have more time.
MC GAMING
[email protected]This dish was easy to make and turned out great! I used frozen shrimp and it still came out delicious. I will definitely be making this again.
Holly Prokop
[email protected]I loved the combination of flavors in this dish. The pesto was so flavorful and the shrimp were cooked perfectly. I will definitely be making this dish again.
Farzana Yesmin
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili flakes next time.
Leo Roehl
[email protected]This dish was a great way to use up leftover vegetables. I had some leftover broccoli and zucchini, and they worked perfectly in this recipe.
April Plummer
[email protected]This recipe was perfect for a quick and easy weeknight meal. I was able to get it on the table in under 30 minutes.
Humaiz Rasheed
[email protected]This dish was a bit too time-consuming for a weeknight meal. I would recommend making it on a weekend when you have more time.
Jhsy Ji
[email protected]This recipe was a bit bland for my taste. I would recommend adding more spices and herbs to give it more flavor.
Sahak sedequllah
[email protected]This dish was a bit too oily for my taste, but the flavors were good. I would recommend using less olive oil next time.
Muzamil Shah
[email protected]I love this recipe! It's so versatile and I can easily customize it to my liking. I often add extra vegetables, such as zucchini or broccoli, and sometimes I use chicken instead of shrimp.
Nishidha Ghimire
[email protected]This dish was easy to make and turned out great! I used frozen shrimp and it still came out delicious. I will definitely be making this again.
Yvette Beaulac
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The pesto is so flavorful and the shrimp add a nice protein boost. I highly recommend this dish!
Toqeer Jan
[email protected]This pesto pasta primavera with shrimp was absolutely delicious! The flavors were so fresh and bright, and the shrimp was cooked perfectly. I will definitely be making this dish again.