If you want a dinner that is perfect for a quick and easy weeknight as well as a date night at home, then this Roasted Shrimp Pesto Pasta is it. It’s loaded with all kinds of goodies: roasted shrimp, roasted tomatoes and pesto. And it comes together in under 30 minutes. Win win!
Valentine’s Day is this weekend. Are you going out or staying in? We’re staying in. After years of staying in we went out last year, and honestly, it was a huge disappointment. The menu was small. The restaurant was super crowded and the food was just meh. We both agreed that we have better Valentine’s Day dinners at home.
Plus we can, and usually do, eat it in our PJs ;)
When it comes to the meal, pasta is always one of our favorites. Not only do we pick pasta because pasta is delicious, we also pick pasta for our Valentine’s celebrations because after spending 2 weeks traveling around Italy for our honeymoon, pasta always screams romance for us.
This Roasted Shrimp Pesto Pasta comes together easily with the help of store bought pesto. In the summer, I usually make my own pesto. In the winter, I usually have some store bought pesto on hand. I buy the Kirkland Signature brand at Costco and it’s usually a really good deal and has a great flavor. Not to mention, it helps bring a little bit of sunshine into cold winter days.
For the Roasted Shrimp part of the dish, I simply tossed the shrimp with olive oil, garlic, salt and tomatoes and then placed it on a baking sheet lined with aluminum foil. I did this so that any of the juices that the tomatoes and shrimp release while roasting would catch in the pan and I could then pour it all over the pasta.
It worked like a charm
The juices of the Roasted Shrimp and tomatoes mixed with the bright pesto made the perfect sauce for the linguine. They also helped make this pasta fit for a special occasion, yet it only took twenty minutes to make. That makes this Roasted Shrimp Pesto Pasta perfect for your Valentine’s celebration at home this weekend.
Roasted Shrimp Pesto PastaPrint Recipe
- 1 pound large shrimp peeled and deveined
- 2 cups halved cherry or grape tomatoes
- 4 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt, plus more to taste
- 1 pound dried linguine pasta
- 1/2 cup prepared pesto
- fresh cracked black pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Bring a large pot of water to boil.
Combine shrimp, tomatoes, garlic, olive oil and salt together in a bowl. Mix well.
Spread shrimp and tomatoes in a single layer on aluminum foil. Place in oven and cook for 5 minutes. Turn and cook for another 2 minutes or until shrimp is pink and cooked through.
While shrimp is cooking, cook pasta according to package directions. Drain well.
Transfer pasta to a large bowl. Add shrimp, tomatoes and any juices to the pasta. Add in pesto. Use tongs to toss pasta with pesto and shrimp. Season to taste with salt and pepper. Serve.