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- 12 oz linguine or spaghetti - 1 lb shrimp, peeled and deveined - 1 cup heavy cream In this recipe, you can choose between linguine or spaghetti. Both work well with the creamy sauce. Next, the shrimp adds a nice touch of seafood flavor. Make sure they are fresh and peeled. Heavy cream is the secret to making the pasta rich and creamy. - 1/2 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - 1/2 cup grated Parmesan cheese - 2 tablespoons extra virgin olive oil Pesto gives this dish its bright flavor. You can use store-bought pesto for ease or make your own for freshness. Cherry tomatoes add sweetness and color. Fresh spinach is a great way to add some greens. Grated Parmesan boosts the creaminess, while olive oil adds richness. - Salt and pepper - Fresh basil leaves for garnish Seasoning is key. Salt and pepper bring out the flavors. For a fresh touch, use basil leaves as a garnish. They add a lovely aroma and make your dish look beautiful. This simple garnish can elevate your meal presentation. To start, heat the olive oil in a large pot over medium heat. Once the oil is hot, add the minced garlic. Sauté the garlic for about one minute. You want it fragrant but not brown. Next, add the shrimp to the pot. Season them with salt and pepper. Cook the shrimp for 2 to 3 minutes. They should turn pink and opaque. Once done, remove them from the pot and set them aside. In the same pot, add your linguine or spaghetti. Pour in enough water to cover the pasta, around 4 to 5 cups. Bring the water to a boil. Cook the pasta according to the package instructions until it is al dente. When the pasta is ready, reduce the heat to low. Drain the excess water, but keep about half a cup of the cooking water in the pot with the pasta. Now it’s time to make the creamy sauce! Stir in the heavy cream and basil pesto. Mix well until fully combined. Then, add in the halved cherry tomatoes and fresh spinach leaves. Stir until the spinach wilts and the tomatoes soften a bit. This brings a lovely burst of color and flavor. Return the cooked shrimp to the pot. Sprinkle the grated Parmesan cheese over the mixture. Gently mix everything until the shrimp are heated through. The sauce should become creamy and cohesive. Taste the pasta and adjust the seasoning with salt and freshly ground black pepper. Let it rest off the heat for a few minutes. This allows the sauce to thicken slightly before serving. To cook pasta just right, aim for al dente. This means it should be firm but not hard. Here are some tips: - Use a big pot with plenty of water. This helps the pasta cook evenly. - Add salt to the water once it boils. It enhances the pasta's flavor. - Check the package for cooking time. Sample it a minute early. To keep shrimp from overcooking, follow these steps: - Cook shrimp for just 2-3 minutes. Their pink color tells you they’re ready. - Remove them from heat right away. They will continue to cook in the pot's heat. For extra flavor, consider these seasonings: - A pinch of red pepper flakes adds a nice kick. - A squeeze of lemon juice brightens the dish. When it comes to herbs, fresh is best. Fresh herbs like basil will give a bold taste. Dried herbs work too but use less. About one-third of the amount will do. For a beautiful dish, serve it in shallow bowls. - Top with extra Parmesan cheese. It looks great and tastes amazing. - Add fresh basil leaves for a pop of color. A light drizzle of olive oil on top enhances the richness. It makes the dish look even more inviting. {{image_4}} You can change the pasta in this dish. If you're gluten-free, try brown rice pasta or chickpea pasta. These options taste great and fit your diet. You can also use penne or fusilli for a fun twist. Both will hold the sauce well. If shrimp isn't your thing, swap it out! Chicken works well. Just cook the chicken the same way. Tofu is another good choice for a plant-based meal. It adds protein and absorbs all those tasty flavors. For a vegetarian option, mix in lentils or chickpeas. Both are tasty and filling. Add your favorite vegetables for extra color and taste. Bell peppers, zucchini, or asparagus are great choices. You can also spice it up! Try red pepper flakes for heat or lemon zest for brightness. Don't forget to experiment with pesto flavors too. Sun-dried tomato pesto or arugula pesto can give a new twist. Get creative and make it your own! Store any leftover pasta in an airtight container. This keeps your dish fresh and tasty. Place it in the fridge within two hours of cooking. It will stay good for up to three days. When reheating pasta, use a microwave or stovetop. If using a microwave, heat in short bursts to avoid overcooking. On the stovetop, add a splash of water or cream to keep it creamy. Stir often to heat evenly. Yes, you can freeze this dish! To freeze, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Then, warm it on the stovetop, adding a bit of cream if needed. This keeps your sauce rich and smooth. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. Pat them dry before cooking. Using frozen shrimp is quick and easy. They still taste great in this dish. If you need a substitute for heavy cream, try these options: - Whole milk mixed with butter - Half-and-half - Coconut cream for a dairy-free choice These replacements will still give you a nice creamy texture. To fix a runny sauce, try these tips: - Add more grated Parmesan cheese. It helps thicken the sauce. - Mix in a bit of cornstarch and water. Stir until it thickens. - Cook the sauce longer over low heat to reduce excess liquid. These methods will help your sauce become rich and creamy. Yes, you can prep this dish in advance. Cook the pasta and shrimp, then store them separately. Mix the sauce on the day you plan to serve it. This keeps the pasta from getting soggy. You can enjoy fresh flavors when you are ready to eat! In this post, we explored how to make One-Pot Creamy Pesto Shrimp Pasta. You learned about the main ingredients, like shrimp and heavy cream, as well as optional add-ins. We covered step-by-step instructions, from sautéing garlic to perfecting the sauce. Tips helped you enhance flavors and present the dish beautifully. Finally, we discussed variations and storage tips. This dish is simple, tasty, and perfect for busy nights. Give it a try, and enjoy a creamy delight!

One-Pot Creamy Pesto Shrimp Pasta

Indulge in the delicious flavors of One-Pot Creamy Pesto Shrimp Pasta that's quick and easy to prepare! This captivating dish combines succulent shrimp, rich basil pesto, and fresh veggies for a meal that delights every palate. Perfect for busy weeknights, it takes just 30 minutes to create a creamy masterpiece. Don't miss out on this culinary adventure - click through to explore the full recipe and make your dinner unforgettable!
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Ingredients
  

12 oz linguine or spaghetti

1 lb shrimp, peeled and deveined

1 cup heavy cream

1/2 cup basil pesto (your choice: store-bought for convenience or homemade for freshness)

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

1/2 cup grated Parmesan cheese

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Heat the Olive Oil: In a large pot or deep skillet, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until the garlic becomes fragrant but not browned.

    Cook the Shrimp: Carefully place the shrimp into the pot, seasoning them with salt and pepper. Cook for approximately 2-3 minutes, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the pot and set aside on a plate.

      Boil the Pasta: In the same pot, add the linguine or spaghetti and pour in enough water to cover the pasta (about 4-5 cups). Bring the water to a boil and cook the pasta according to package instructions until it reaches an al dente texture.

        Drain and Keep Some Water: When the pasta is done cooking, reduce the heat to low. Drain the excess water, ensuring to leave about 1/2 cup of the cooking water in the pot with the pasta.

          Make the Sauce: Stir in the heavy cream and basil pesto, mixing well until fully combined. Afterward, add the halved cherry tomatoes and fresh spinach leaves, stirring until the spinach wilts and the tomatoes are slightly softened.

            Combine Everything: Return the cooked shrimp to the pot and sprinkle the grated Parmesan cheese over the mixture. Gently mix until the shrimp are reheated and the sauce becomes creamy and cohesive.

              Season to Taste: Taste the pasta and adjust the seasoning with additional salt and freshly ground black pepper, if necessary.

                Let It Rest: Remove the pot from heat and allow it to sit for a couple of minutes to thicken slightly before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve in shallow bowls, generously topped with extra grated Parmesan cheese and a few fresh basil leaves for a vibrant touch. Drizzle a tiny amount of olive oil on top to enhance the richness and visual appeal of the dish.