Pesto Pasta with Shrimp

• 1 pound spaghetti
• 1 pound large shrimp, peeled and deveined
• 7oz container of La Bella Romana pesto
• 1-2tbs of DeLallo minced garlic in oil
• 1/4 cup olive oil
• Salt and pepper to taste

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1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

     a. If pasta finishes before shrimp, Reserve 1-2 cups of pasta water, then Drain and set aside.

2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds, or until fragrant.

3. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side, or until pink and cooked through.

4. Toss cooked pasta with shrimp in the skillet.

5. Stir in pesto until well combined.

6. Divide pasta among plates and serve immediately.

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Tips

• For a creamier sauce, add a splash of heavy cream or a dollop of ricotta cheese. Garnish with fresh basil leaves or pine nuts for a touch of extra flavor
• Add grated parmesan into the pesto for a cheesier flavor 
• Feel free to add other ingredients to your pesto shrimp pasta, such as cherry tomatoes, zucchini,  spinach, or mushrooms.
• Substitute the shrimp with tofu or chickpeas for a vegetarian option.
• For a spicier dish, add a pinch of red pepper flakes to the pesto

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