Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup of pasta water.
- While the pasta cooks, peel and devein the shrimp if needed. Pat them dry with paper towels to remove excess moisture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté for 2-3 minutes per side until they turn pink and develop a light caramelization. Remove the shrimp from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, releasing a nutty aroma, but be careful not to burn it.
- Return the cooked shrimp to the skillet, then add the basil pesto. Toss everything together to coat the shrimp evenly, warming the pesto and blending the flavors.
- Pour in a splash of the reserved pasta water, about 2 tablespoons, to loosen the pesto sauce into a glossy, silky consistency. Stir well to combine.
- Add the drained pasta to the skillet and toss vigorously to coat all the noodles with the pesto and shrimp mixture. Heat through for 1-2 minutes, allowing flavors to meld.
- Squeeze fresh lemon juice over the pasta, and add salt and pepper to taste. Toss again to distribute the brightness evenly.
- Transfer the pasta to serving bowls, garnish with additional lemon zest or a drizzle of olive oil if desired, and serve immediately while hot and vibrant.
Notes
For an extra layer of flavor, sprinkle with grated Parmesan cheese or fresh basil leaves before serving. To make ahead, store leftovers in an airtight container in the fridge for up to 1 day and reheat gently with a splash of water or olive oil.