Grammy's Kitchen · Pesto Pasta · Shrimp Pesto Pasta
One of 66 pesto pasta recipes we measured
It ranks #1 of 66 for noodle texture among the pesto pasta recipes we compared. 89 cooks on www.dinneratthezoo.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 12% |
| protein add | 169% | 22% |
| aromatics | 0% | 1% |
| vegetables and beans | 85% | 18% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 284 g | 10 ounces dry spaghetti (can also use linguine or fettuccine) |
| 75 g | 3/4 cup basil pesto |
| 454 g | 1 pound medium to large shrimp (peeled and deveined) |
| 14 g | 1 tablespoon olive oil |
| 2 g | 1 teaspoon Italian seasoning ((or equal parts garlic powder dried basil and dried oregano)) |
| salt and pepper to taste | |
| 25 g | 1/4 cup parmesan cheese |
| 242 g | 1 cup cherry tomatoes (halved) |
| Optional garnish: chopped parsley |
Method: 6 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for the family this evening. Used my own basil from the garden to make the pesto, and my garden cherry tomatoes as well. Everyone called it "restaurant quality" and we'll certainly be making this recipe again in the future.” — a cook, 5.0★
“This is sooo good!! excellent recipe. Will be making again. I did saute some chopped onions, chopped roast pepper and the cherry tomatoes before adding to the shrimp and pasta.” — a cook, 5.0★