Shrimp Pesto Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic powder

  Spices

  ½ tsp or 2g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package directions, then set aside briefly while you finish the shrimp.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and season with garlic powder, dried basil, dried oregano, a pinch of salt, and black pepper.
3. Cook, stirring once or twice, until the shrimp turn just pink and opaque, 2–4 minutes. Remove the pan from the heat to prevent overcooking.
4. Drain the pasta and add it to the skillet with the shrimp. Stir in the pesto until the pasta is evenly coated.
5. Fold in the halved cherry tomatoes and sprinkle with Parmesan. Garnish with chopped parsley and serve immediately.