Pasta with Pesto, Fresh Tomatoes and Garlic Shrimp


We have been in a bit of a shrimp kick this summer. Wild caught gulf shrimp, it may not be local, but it is certainly good.

20140807-185454-68094523.jpg My goal is to combine the shrimp with food from my garden.  Today it is my basil, garlic, and tomatoes.  Oops there is a bruised leaf in my picture – don’t worry, it did not make it into the pesto.  I love the combination of pesto and fresh tomatoes.  The tomatoes brighten up the pesto and the pesto brings out the flavor in the tomato.

20140807-185454-68094040.jpg Instead of just searing the shrimp, I cooked it in a little bit of garlic and olive oil.  That may be the key to this whole dish – the shrimp could have carried the day on their own. But the combination of the shrimp, pesto and fresh tomatoes made for a near perfect topping for the linguine.  All it needed was some freshly grated grana padano (or parmigiano reggiano).

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Pasta with Pesto, Fresh Tomatoes and Garlic Shrimp

12 oz linguine or other pasta of your choice

1/2 Tbsp olive oil

1 large clove garlic, minced (from the garden)

24 – 30 medium-sized shrimp (wild caught)

1/2 cup Pesto

1 large tomato, chopped (from the garden)

Grana padano or parmigiano reggiano, freshly grated

Directions

Bring a large pot of salted water to boil.  Cook the pasta according to package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium-high heat.  Add the garlic and cook until fragrant, about 30 second – 1 minute.

Add the shrimp, cook and turn after 2 minutes.  Cook for another 2 minutes or until cooked through.

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Put the shrimp and pesto into a large dish.

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Add the cooked pasta and tomato.

20140807-185455-68095671.jpg Serve with freshly grated cheese. Enjoy!

20140807-185455-68095980.jpgServes 4.

Categories: Main Dish, Pasta, Recipe, Tomatoes | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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