Mixed Herb Pesto Shrimp Pasta Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • ⅓ cup pine nuts, lightly toasted, plus more for topping
  • 2 garlic cloves
  • ½ cup grated Parmesan
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 1½ pound jumbo shrimp, peeled and deveined
  • 4 garlic cloves, thinly sliced
  • ½ teaspoon red chile flakes
  • 1 large shallot, thinly sliced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan, for serving
  • 1 teaspoon lemon zest, for serving
Directions
  1. For the mixed herb pesto, combine the mint, parsley, cilantro, pine nuts, garlic, Parmesan, lemon juice, salt, pepper, and oil in a high-speed blender or food processor.
  2. Process until smooth. Taste and adjust the seasoning. Set aside.
  3. Bring a large pot of salted water to a boil.
  4. Cook the spaghetti according to the package directions until al dente.
  5. Reserve ½ cup of pasta water before draining.
  6. Heat the olive oil in a large skillet over medium-high heat.
  7. Add the shrimp in a single layer, and cook 1–2 minutes per side, until pink and just cooked through. Season with salt and pepper. Remove the shrimp from the pan and set them aside.
  8. Reduce the heat to medium. Add the garlic and chile flakes to the same pan and cook for 1 minute, until fragrant.
  9. Add the shallot and cook for 2–3 minutes, until softened.
  10. Add the drained pasta to the pan and toss to combine.
  11. Add the pesto and a splash of pasta water, and toss until the pasta is evenly coated. Add more pasta water as needed to loosen the sauce.
  12. Return the shrimp to the pan.
  13. Serve the mixed herb pesto shrimp pasta, topped with extra pine nuts, Parmesan, and lemon zest.​​​​​​​​​​​​​​​​