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Shrimp Pesto Pasta Salad

This dish combines cooked pasta with frozen shrimp and bright green basil pesto, creating a dish with chewy and tender textures. The shrimp are boiled until pink and firm, while the pasta is cooked until al dente, resulting in a colorful, flavorful salad with a slightly oily and herbaceous appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti or any pasta of choice
  • 12 ounces frozen shrimp peeled and deveined
  • 0.5 cup basil pesto store-bought or homemade
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Wooden spoon

Method
 

  1. Bring a large pot of water to a rolling boil, adding a generous pinch of salt for flavor. Once boiling, add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
  2. Meanwhile, place the frozen shrimp in a separate pot of boiling water. Cook until they turn pink and are opaque, about 3-4 minutes. Using a slotted spoon, transfer the shrimp to a plate to drain and cool.
  3. Add the cooked pasta and shrimp to a large mixing bowl. Pour in the basil pesto and gently fold everything together until the pasta and shrimp are evenly coated in the vibrant green sauce.
  4. Season with salt and freshly ground black pepper to taste. Toss again to distribute the seasoning evenly.
  5. Serve immediately for a fresh, bright flavor or refrigerate for up to an hour to let the flavors meld. The dish should look colorful, with the pasta and shrimp coated evenly in the bright green pesto, and with a slightly oily sheen on the surface.

Notes

For added texture and flavor, consider tossing in cherry tomatoes, crumbled feta, or arugula before serving.