Pasta with Shrimp and Cilantro Lime Pesto
Transform your weeknight dinners into a vibrant culinary experience with this Pasta with Shrimp and Cilantro Lime Pesto recipe! Featuring tender, succulent shrimp seasoned to perfection and tossed with al dente pasta, this dish gets a deliciously zesty twist from an irresistibly fresh cilantro lime pesto made with Parmesan cheese, pine nuts, and a splash of lime juice. The rich and herbaceous pesto balances beautifully with the shrimp’s savory flavors, while optional red pepper flakes add a subtle kick for spice lovers. Ready in just 35 minutes, this quick and easy seafood pasta is perfect for busy schedules yet elegant enough for entertaining. Garnish with extra cilantro and Parmesan for a sophisticated finish, and serve this restaurant-worthy meal right at home!
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Recipe Information
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 1 lb raw shrimp (peeled and deveined)
- 3 tbsp olive oil
- 2 garlic cloves (minced)
- 2 cups cilantro leaves (packed)
- 1 cup pine nuts
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp lime zest
- 1 cup Parmesan cheese (grated)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.5 cup water from cooked pasta
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the shrimp to the skillet and season with salt, black pepper, and optional red pepper flakes. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In a food processor, combine the cilantro leaves, pine nuts, lime juice, lime zest, Parmesan cheese, and a pinch of salt. Blend while slowly drizzling in 2 tablespoons of olive oil until the mixture forms a smooth pesto.
Return the cooked pasta to the skillet and stir in the cilantro lime pesto, tossing to coat evenly. If the pesto is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
Gently fold the cooked shrimp into the pasta and pesto mixture, ensuring the shrimp are evenly distributed.
Taste and adjust seasoning with additional salt or lime juice, if needed.
Serve immediately, garnished with extra cilantro leaves and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 50.0 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 8.6 g | ||
| Protein | 240.6 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3115 mg | 240% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
