Dinner

Shrimp with Roasted Garlic Pesto Pasta

Name: Shrimp with Roasted Garlic Pesto Pasta
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 cup packed basil leaves; 1 pound cherry tomatoes; 15 garlic cloves, peeled (about 1 head); 1 pound linguine; 1 cup olive oil, plus extra for tomatoes; 1/4 cup grated Parmesan; 1/4 cup pine nuts, toasted; Salt and freshly ground black pepper; 1 1/4 pounds large shrimp, shelled and deveined

5 October 2026

Not yet ratedRate Recipe

Total Time65 Mins

Serves4

Per Serving$5.80

Shrimp with Roasted Garlic Pesto Pasta might be a good recipe to expand your main course recipe box. One portion of this dish contains around 49g of protein, 21g of fat, and a total of 758 calories. For $5.8 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4.

Pescatarian Lunch Cheese Tomatoes

Ingredients:

For 4 servings

1 cup packed basil leaves
1 pound cherry tomatoes
15 garlic cloves, peeled (about 1 head)
1 pound linguine
1 cup olive oil, plus extra for tomatoes
¼ cup grated Parmesan
¼ cup pine nuts, toasted
4 servings Salt and freshly ground black pepper
1¼ pounds shrimp, shelled and deveined

Method:

1
Watch how to make this recipe.
2
Preheat oven to 375 degrees F.
3
Place garlic cloves in a single layer in a small baking dish.
4
Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
5
Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt.
6
Remove to a bowl, cover with plastic wrap and reserve.
7
Bring a large pot of salted water to a boil over medium heat.
8
Add the linguine and cook until al dente.
9
Drain.
10
Meanwhile, heat a saute pan over medium-high heat.
11
Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
12
In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp.
13
Garnish with toasted pine nuts and serve.
14
Note: There will be leftover pesto.