Maximum Living Mediterranean Pesto Shrimp Pasta
Maximum Living Mediterranean Pesto Shrimp Pasta is an amazing dish that’s full of flavor, and best of all… You can whip up in no time.
Serving Size: Makes 4 servings
Time to Prep: 10 minutes
Time to Cook: 10 minutes
10 ounces dry spaghetti (can also use linguine or fettuccine)
3/4 cup basil pesto (Kirkland Signature)
1 lb. medium to large shrimp (peeled, deveined and tails removed)
Optional: Substitute Shrimp with 1 lb. of Crab, or mix the two by adding ½ lb. of each together. If you mix the two, add crab in step 3 and not with the shrimp in step 2.
2 tablespoon extra-virgin olive oil
1 minced garlic clove
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup parmesan cheese
1/4 cup pine nuts
1 cup pitted Kalamata Olive
1 cup cherry tomatoes halved
Garnish with chopped Italian parsley
Boil water and 1 teaspoon of salt in a large pot. Add pasta and cook as per directions on the package. I generally test my pasta for doneness at about 4 minutes as most pastas cook in anywhere from 4-12 minutes.
While pasta is boiling... Heat 2 tablespoons of extra virgin olive oil in a large pan over high heat. Add in garlic and sauté until translucent. Add cleaned shrimp to the pan. Add dried basil and oregano, two turns of salt and 4 turns of pepper. Sauté all together until shrimp turn pink. Turn off the heat.
Add in olives, pine nuts and the pesto ( If you’re doing the Crab swap, this would be the time to add it in, then gently stir being careful not to break apart the crab meat.)
Stir to completely coat everything with pesto and blend the flavors.
Transfer to serving dish and add halved cherry tomatoes, sprinkle with parmesan cheese then finish with a garnish of chopped Italian parsley.