Orecchiette with Shrimp and Basil Pesto

Orecchiette pasta is topped with sauteed shrimp, a fresh homemade basil pesto, and sweet Champagne tomatoes in this quick and easy main dish recipe.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 594 Calories

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons olive oil
• salt and ground black pepper to taste
• 4 cloves garlic
• ½ pound shrimp, peeled and deveined
• ¼ cup grated Romano cheese
• 2 tablespoons pine nuts (Optional)
• 1 (16 ounce) package orecchiette pasta
• ½ lemon, juiced, or to taste
• 2 cups fresh basil
• ½ pint Champagne tomatoes, halved

Recipe Instructions

Step 1

Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper; let sit for 10 minutes.

Step 2

Bring a large pot of salted water to a boil. Add orecchiette and cook uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.

Step 3

While the pasta is cooking, pulse basil, pine nuts, and garlic in a blender. Add Romano cheese; pulse until combined. Drizzle in olive oil slowly and blend until smooth. Season with salt and pepper.

Step 4

Drain pasta and mix with pesto; add tomatoes.

Step 5

Cook shrimp in a nonstick skillet over medium heat until they are bright pink on the outside and the meat is opaque, about 3 minutes. Add to pasta.