Classic Pesto Shrimp Pasta

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: peel and devein shrimp 180 g; pat thoroughly dry with paper towels. Shred cheese 40 g; mince garlic 2 cloves; toast pine nuts ½ tsp in a dry pan over low heat and set aside.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook spaghetti 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat olive oil 1 Tbsp in a skillet over medium-high heat; lay shrimp in a single layer and sear about 1 minute per side until pink, curled, and springy. Season lightly with sea salt and black pepper; set aside.
4. Lower heat; sauté minced garlic until fragrant, about 20 seconds.
5. Add pesto 3 Tbsp and 2–3 Tbsp pasta water; stir until oil and water emulsify into a glossy sauce.
6. Raise heat to high; add pasta and shrimp; toss vigorously 1–2 minutes. Off heat, fold in half the shredded cheese and toasted pine nuts.
7. Plate in a deep dish; top with remaining cheese and black pepper; serve hot to match Second Floor Cafe classic pesto shrimp pasta.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions