This post may contain affiliate links. Please read our disclosure policy.
Store-bought pesto tossed with pasta, peas and pine nuts are perfect on their own. Top with grilled shrimp and this is suitable for entertaining those last-minute dinner guests!
Table of Contents
I learned how to cook by reading cookbooks and magazines. Basically, my fancier fare was all instructed by either Ina Garten or Martha Stewart. It really depended on my mood. I wanted to be the queen of easy entertaining in my early 20’s. It just seemed so glamorous and exciting. The problem back them was….my friends were more of the “hey, let’s go clubbing at 10:00 PM on a Saturday night” and I was more “Hey, let’s stuff our faces until we slip into a food coma at 10:00 PM on a Saturday night.” Ina’s “Parties” book really saved the day when I did end up feeding my club hopping friends because all the recipes are super easy and impressive. Like Pesto Pasta with Peas…..and grilled shrimp!
Ina’s recipe doesn’t call for grilled shrimp but I added it because it makes the dish seem more grown up….and less likely that you would be serving this to your kids on a weeknight. Even though it’s so easy it’s definitely doable on a weeknight using this easy pesto recipe. Especially if you cheat and use store-bought pesto. Which I did. Dinner on the table in 15 minutes. FLAT!
Pesto Pasta with Peas and Grilled Shrimp
Ingredients
- 1 pound small shell pasta
- 1 1/2 cups commercial Basil Pesto
- 1 1/2 cups frozen peas, thawed
- 1/3 cup toasted pine nuts
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground pepper
- 3/4 pound medium shrimp
- 1 tablespoon olive oil
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain and toss with the pesto in a large bowl. Cool to room temperature.
- Brush the shrimp with olive oil and season with salt and pepper. Grill the shrimp until bright pink and cooked through, approximately 3-5 minutes.
- Toss the pasta with the peas, pine nuts, salt and pepper. Top with grilled shrimp and serve immediately.
- This dish can be served warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gosh, I love Ina. I’ve never had a fail with her recipes. I’ve been cooking shrimp more, and love it, so I’ll have to try this!
Kellie, this looks great, and yes to Barefoot Contessa! Ina’s recipes are so approachable and delicious – good for families AND good for late-night dinners after the clubs!
I love everything in this recipe … and I love how quick and easy it is!
Beautiful and delicious!
I love Ina! I’ve made this dish before without the shrimp, but that is such a great addition! Perfect for a summer meal!
I’m loving the combination of grilled shrimp and pesto, looks wonderful!
This looks like incredible shrimp!! I love cooking with shrimp!
Pesto is a staple at our house. I tend to try and fancy things up with fresh herbs.
Beautiful dish Kellie! Your shrimp are gorgeous!! That IS a great book…Ina always makes it look so easy (and usually it is)! Martha on the other hand…never was a fan, funny right? I think I am too laid back for her. Anyway, I was the girl who wanted to go clubbing and dance the night away as well as they girl who wanted to cook up amazing dinners…I had a foot in both worlds!
I adore Ina Garten too. I have all of her cookbooks. This is one recipe I’ve never tried though. Love that you grilled the shrimp. It is a great way to add even more flavor.
I spent every Friday night for the longest time in the early ’90s making the most complicated recipes I could get my hands on from the Best of Gourmet series. I totally am with you on food coma by 10:30! I love that you can put an impressive meal on the table in 15 minutes flat!