Scallion Garlic Pesto Shrimp Pasta

Steps

How to make it

Prep 8 min · Cook 14 min

1. Peel and devein 120 g shrimp; rinse and pat dry. Wash 3 scallions and separate the whites from the greens; mince 2 garlic cloves.
2. In a bowl, finely chop the scallion whites, minced garlic, and half the scallion greens. Mix with 2 tbsp olive oil and 2 tbsp grated cheese into a scallion-garlic pesto base.
3. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
4. Heat a skillet over medium-high heat. Add 1 tbsp olive oil and lay the shrimp in a single layer. Sear quickly until pink and curled, about 2 minutes. Set aside.
5. In the same pan over low heat, add the pasta, shrimp, pesto base, and 3–4 tbsp pasta water.
6. Toss over high heat 1–2 minutes until the pasta is coated and the sauce slightly reduces.
7. Taste and adjust with a pinch of salt and black pepper; sprinkle the remaining scallion greens and plate while hot.

Tips & storage

Make it easier

• Thaw frozen shrimp fully and dry well so the pan does not steam.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best fresh; shrimp toughens overnight.

Substitutions

Optional add-ins