Shrimp Pasta With Pesto Sauce
- 1/2 lb medium- large shrimp 12 shrimps
- 3 tbsp olive oil, divided extra virgin
- 1/2 box pasta
- 10-12 grape tomatoes halved
- 2 garlic cloves chopped
- 2-3 tbsp pesto sauce
- 1/8 tsp red pepper flakes
- 1/2 cup pasta sauce
- 2tsp fresh parsley garnish
- 1/2-1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
Fill a medium pot with water and cover on medium heat.
Deveined and clean shrimps, split the shrimp all the way to the tail but do not cut all the way through the tail leave about an inch from the tail. I learned that from Auntie Fee, Rip.
Rinse your shrimp well discarding the vein and let it sit in a strainer to drain off the excess water. In the meantime chop your garlic and parsley and set aside in a separate bowl.
Salt your pasta to the boiling water after about 3 minutes using a 10-inch pan add the oil to the pan, I used a black cast iron pan, then add the garlic and cook it for about 2 minutes add the shrimps and cook for about 2 minutes on each side (total pasta cook time is 7 minutes), the pasta should cook al dente', be sure to reserve a cup of pasta water and set aside. Transfer the pasta using a tong to the shrimps add the tomatoes, the shrimps will finish cooking add the pesto sauce, half of the pasta water and bring it all together using the tong gently.
Garnish with the fresh parsley and serve immediately.