Description
This Shrimp Pesto Penne is a quick and flavorful pasta dish featuring succulent sautéed shrimp, crisp sugar snap peas, and a vibrant pesto sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that combines fresh ingredients and zesty lemon for a bright finish.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Seafood and Vegetables
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined (21 to 25 count)
- 1 (8 ounce) package sugar snap peas, cut into ½-inch pieces
Sauce and Seasoning
- 1 (8 ounce) container refrigerated prepared pesto
- 1 lemon, zested and juiced
Instructions
- Cook Pasta: Cook penne pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water to adjust sauce consistency later.
- Cook Shrimp and Snap Peas: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook undisturbed for 2 minutes, allowing them to sear. Then add the sugar snap peas and stir, cooking until the shrimp turn almost opaque and snap peas are tender-crisp.
- Combine and Finish: Stir in the prepared pesto and cooked pasta to the skillet with shrimp and snap peas until everything is well coated. Add the lemon zest and juice, tossing to combine. Use the reserved pasta water as needed to loosen the sauce to your desired consistency. Serve immediately for best flavor.
Notes
- You can substitute the sugar snap peas with green beans or asparagus for a different vegetable variation.
- If you prefer a creamier sauce, stir in a splash of heavy cream or grated Parmesan cheese before serving.
- Make sure not to overcook the shrimp; they should be just opaque and tender.
- Reserved pasta water contains starch that helps bind the pesto sauce to the pasta for a silky texture.
- Serve with extra lemon wedges for added brightness.
