Shrimp Pesto Pasta

Shrimp Pesto Pasta

Five in 25

Serves 4

Five Ingredients

1 cup prepared basil pesto

12 oz farfalle

1 pint cherry or grape tomatoes

1 lb peeled and deveined shrimp (defrosted)

Parmigiano-Reggiano cheese

From the Pantry

2 T olive oil

Bring a large pot of water to a boil and add a strong pinch of salt. Add in the pasta and cook per package directions.

In the meantime, add 1 T olive oil to a skillet over high heat and add in the tomatoes. Season with salt and pepper and cook for 2-3 minutes or until blistered but not too soft. Remove from the pan and add in another T of oil and add in the shrimp. Make sure they are fully defrosted and dry. Season with salt and pepper and cook for 1-2 minutes a side until just cooked through (will depend on size). Remove from skillet and turn heat to low.

Drain the pasta and reserve a cup of the cooking liquid. Add the pasta to the skillet along with the pesto. Add a splash of water if needed to help the pesto mix with the pasta. Stir in the tomatoes and shrimp and serve immediately in a warm bowl topped generously with freshly grated parmigiano cheese.