Spicy Shrimp & Pesto
Recipe - Price Rite Marketplace Corporate
Spicy Shrimp & Pesto
Prep Time15 Minutes
Servings8
Cook Time65 Minutes
Ingredients
1 box Barilla® Spaghetti pasta
1 jar Barilla® Creamy Genovese Pesto
3 tablespoons extra virgin olive oil, divided
1 pint multi-color cherry tomatoes, halved
1/3 cup yellow onion, chopped
2 teaspoons red pepper flakes
1 pound 16/20 ct. peeled/deveined shrimp
½ cup White wine
1 tablespoon Italian parsley, chopped
½ cup Romano cheese, grated
Sea salt to taste
Black pepper to taste
Directions
- Preheat oven to 250° F. Place tomatoes on a sheet tray and drizzle with a tablespoon of olive oil, salt, and pepper. Cook for 1 hour.
- Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta reserving 1 cup pasta cooking water.
- Meanwhile in a skillet sauté onion with remaining olive oil until translucent and thoroughly cooked, about 4 minutes.
- Stir in shrimp, red pepper flakes, and brown well over high heat. Deglaze with wine and reduce to half.
- Combine pesto and pasta then add shrimp mixture, cook over high heat. Add reserved water to desired consistency.
- Remove from the heat, garnish with cheese, tomatoes, and parsley before serving.
15 minutes
Prep Time
65 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Barilla Spaghetti Pasta, 16 oz. Box - Non-GMO Pasta Made with Durum Wheat Semolina - Kosher Certified Pasta
$1.89$1.89/lb
Not Available
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
Fresh Grape Tomatoes, 1 each
$1.99
Medium Yellow Onion
$1.61 avg/ea$1.29/lb
Badia Crushed Red Pepper, 12 oz
$5.99$0.50/oz
Tastee Choice Raw Peeled & Deveined Tail on Shrimp IQF, 3 lb
$18.99$6.33/lb
Bowl & Basket White Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Italian Parsley, 1 bunch, 1 each
$1.29
Bowl & Basket Grated Parmesan Romano Cheese, 8 oz
$3.19$0.40/oz
Badia Sea Salt Grinder, 4.25 oz
$3.49$0.82/oz
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz
Directions
- Preheat oven to 250° F. Place tomatoes on a sheet tray and drizzle with a tablespoon of olive oil, salt, and pepper. Cook for 1 hour.
- Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta reserving 1 cup pasta cooking water.
- Meanwhile in a skillet sauté onion with remaining olive oil until translucent and thoroughly cooked, about 4 minutes.
- Stir in shrimp, red pepper flakes, and brown well over high heat. Deglaze with wine and reduce to half.
- Combine pesto and pasta then add shrimp mixture, cook over high heat. Add reserved water to desired consistency.
- Remove from the heat, garnish with cheese, tomatoes, and parsley before serving.