We are a pasta lovin’ family and it’s not just because I’m 1/4 Italian either!
Ava loves all pasta, my little foodie, especially bite size ‘fun” pasta like bow ties.
So I make quick weeknight pasta creations for my girl and her hardworking Daddy pretty often.
I created this Pesto Shrimp with Bow Tie Pasta when I was trying to think outside of the box and skip regular ol’ spaghetti and red sauce for Ava’s requested pasta dinner. I usually have a jar of pesto in the fridge {I looove the stuff} so I tossed together this warm pasta dish in under 15 minutes! I used large shrimp but chicken or sliced sausage would also be tasty. Serve warm for dinner or you can also chill it and serve as a pasta salad.
Pesto Shrimp Pasta
Makes 6 servings
Ingredients
- 12 oz box bow tie pasta
- 1 1/2 lbs shrimp peeled {I use large}
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 7 oz jar pesto {approx 1/2 cup}
- 1/2 cup roasted red peppers diced
- 2 oz can black olives drained and sliced
- 2 tbsp olive oil
- Parmesan cheese for topping
Instructions
- Add pasta to a pot of boiling salted water.
- Cook according to package instructions, about 12 minutes.
- Drain pasta and pour into a large bowl.
- In a large skillet over medium heat add a couple swirls of olive oil.
- Add the peeled shrimp, garlic powder, salt, and pepper.
- Cook, stirring frequently, until pink.
- Add shrimp to the bowl with the pasta and top with pesto, olives, and peppers.
- Stir to combine. Add more salt and pepper if you'd like.
- Top with grated Parmesan cheese and serve warm.
- I like to serve the leftovers for lunch the next day {if you have any} cold like a pasta salad.
Add pasta to a pot of boiling salted water.
Cook according to package instructions, about 12 minutes.
Drain pasta and pour into a large bowl.
For this recipe you need about 1/2 cup prepared pesto sauce.
I always have some on hand for an easy weeknight dinner like this shrimp pasta.
In a large skillet over medium heat add a couple swirls of olive oil.
Add the peeled shrimp, garlic powder, salt, and pepper.
Cook, stirring frequently, until pink.
Dice roasted red peppers and slice olives {another pantry staple in my home}.
Add shrimp, olives, and peppers to a large bowl with the cooked pasta.
Add 1/2 the jar of pesto, about 1/2 cup or so.
Mix well and top with Parmesan cheese.
Dinner’s served and it only took 15 minutes to make!
Bonus: we always have leftovers for lunch the next day!
This meal makes a delicious chilled pasta salad too.
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