Shrimp Fusilli with Sweet Pea Pesto
Indulge in the vibrant flavors of Shrimp Fusilli with Sweet Pea Pesto, a dish that combines tender pasta, succulent shrimp, and a creamy homemade pesto that’s as visually stunning as it is delicious. This recipe elevates traditional pesto with the addition of sweet peas, fresh basil, toasted pine nuts, and a zesty hint of lemon, creating a bright and herbaceous sauce that clings perfectly to the spiraled fusilli. Cooked shrimp, seasoned with a touch of red pepper flakes for a subtle kick, adds a juicy, protein-packed element to this quick and satisfying meal. Ready in just 35 minutes, this recipe is ideal for busy weeknights or an impressive dinner party main. Garnish with extra Parmesan and pine nuts for a finishing touch that’s as elegant as it is flavorful. Perfectly balanced and easy to prepare, this shrimp pasta recipe is a must-try for seafood lovers and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz fusilli pasta
- 1 lb raw shrimp (peeled and deveined)
- 2 cups frozen sweet peas (thawed)
- 1 cup fresh basil leaves
- 0.5 cup grated Parmesan cheese
- 2 tbsp pine nuts (toasted)
- 2 garlic cloves
- 0.5 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, prepare the sweet pea pesto. In a food processor, combine the sweet peas, basil leaves, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
Heat a large skillet over medium heat. Add a drizzle of olive oil and the shrimp. Season the shrimp with salt, black pepper, and red pepper flakes. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
In the same skillet, add the cooked fusilli pasta and sweet pea pesto. Toss to coat, adding a splash of the reserved pasta water as needed to loosen the sauce.
Add the cooked shrimp back to the skillet and gently fold it into the pasta.
Serve warm, garnished with additional grated Parmesan cheese and a sprinkle of pine nuts, if desired.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.5 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 670 mg | 14% | |
*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.
