- 1 lb spaghetti
- 1 tbsp extra virgin olive oil
- 1 lb (31-40 ct) peeled/deveined shrimp
- Kosher salt
- Juice of 1 large lemon
- ½ c your favorite pesto
- Fresh parmesan, for serving
- Fresh basil, torn, for serving
Cook spaghetti according to package instructions.
Meanwhile, heat a large skillet over medium and add olive oil. Once hot, add shrimp and season with salt to taste. Sauté, stirring occasionally until shrimp are pink and opaque, about 4-5 minutes. Reduce heat to low and add lemon juice and pesto, stirring to combine. Add pasta to skillet and toss everything well; add more salt if desired. Serve warm topped with freshly grated parmesan and basil.
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