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Shrimp and Pesto Pasta Salad

This dish combines cooked shrimp and toasted pine nuts with a vibrant basil pesto, creating a cold or room-temperature pasta salad. The ingredients are tossed together to achieve a fresh, crunchy, and slightly creamy texture, with bright flavors from herbs and lemon.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 8 ounces spaghetti or linguine uncooked
  • 1 pound large shrimp peeled and deveined
  • 1/4 cup pine nuts toasted
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 lemon lemon juice
  • Salt and pepper to taste

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Tongs
  • Serving Plate

Method
 

  1. Cook the pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
  2. While the pasta cooks, heat a skillet over medium heat and toast the pine nuts until golden and fragrant, about 3 minutes. Remove and set aside.
  3. In the same skillet, cook the shrimp until they turn pink and are opaque, about 2-3 minutes per side. Remove from heat and let cool slightly.
  4. Prepare the basil pesto by blending the basil leaves, garlic, toasted pine nuts, lemon juice, and olive oil until smooth. Season with salt and pepper to taste. Adjust the consistency with more olive oil if needed.
  5. Add the cooled pasta, cooked shrimp, and pesto to a large mixing bowl. Toss gently with tongs until everything is evenly coated and combined.
  6. Transfer the pasta salad to a serving dish, sprinkle with extra toasted pine nuts if desired, and serve either chilled or at room temperature. Enjoy the fresh, crunchy, and flavorful bite!