Recipe: garlic shrimp pesto pasta with roasted tomatoes
There is still good snow in the backcountry despite the warm temperatures. It’s the intersection of spring and summer which means we did the bike-hike-ski on Sunday. Throw your skis on your pack, hop on your bike and ride in as far as you can (basically up to the snow). Then you can either hoof it by foot or by ski into the high country depending on how strong the snowpack is. If you wind up postholing and cussing a lot, then put the skis and skins on. Ski the (safe) slopes to your heart’s content then ski out until you hit mixed terrain. Put the skis on the pack and hike to the bike. Ride on out. In June. Awesome.
the snow was firm enough for walking
alpine lakes starting to thaw
breaking for lunch
jeremy skiing out
and you end the day with sunset like this
that tranforms into rosy hues in minutes
After a long day of (fun) exertion and exposure to the elements, I’m lucky if I can find the energy to dial for take out. But this past week I threw together a pasta dish on a lark that Jeremy loved so much he asked if we could have it again. It’s relatively easy to make, so we had it for dinner.
olive oil, pepper, fettuccine, pesto, salt, garlic, butter, tomatoes, shrimp
prep the tomatoes for roasting with some olive oil, salt, and pepper
The most time-consuming step is peeling, de-veining, and butterflying the shrimp. Once that is ready, it takes minutes to grill or bake the garlic shrimp. We love to grill whenever possible because it keeps the heat out of the house and minimizes the cleanup.
mash the garlic with the salt
stir the garlic paste into the melted butter
butterfly the shrimp
skewer the shrimp
In general, I try to cook the shrimp last. That is, I try to have the pasta and tomatoes ready (and warm) just before I start grilling the shrimp. I brush the raw shrimp with garlic butter and then I baste the shrimp once more when I turn them over on the grill. It takes about 4-5 minutes because shrimp cook so quickly. Once the shrimp come off the grill, they will not remain hot for long. Toss the pesto and pasta together and then add the roasted cherry tomatoes into the mix.
brushing garlic butter over the raw shrimp
more garlic butter after the skewers have been flipped
ready and full of flavor
coat the pasta in the pesto
mix in the roasted tomatoes
Whether you serve the dish family-style or on individual plates, grate some Parmesan cheese over the pasta along with a few grinds of black pepper. Arrange several shrimp on the pasta and you’re ready! This is our newest favorite easy summer meal.
adorn with fresh basil
a fine summery meal
Garlic Shrimp Pesto Pasta with Roasted Tomatoes
1 pint cherry tomatoes
1 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 lb. raw shrimp, peeled, deveined, tails on
1 lb. fettuccine or linguine, cooked al dente
4 cloves garlic, minced
1/2 tsp salt
3 tbsps unsalted butter, melted
1 cup pesto (or more)
Parmesan cheese to taste
freshly ground black pepper to taste
Preheat oven to 425°F. Toss the cherry tomatoes with olive oil and 1/4 teaspoon of salt and 1/4 teaspoon of black pepper and place in a small (8×8-inches) baking dish. Roast the tomatoes for 15 minutes. Remove from oven and set aside. Butterfly the shrimp by slicing the shrimp along the curved back without slicing all the way through to make two halves, leaving it connected at the belly. Flatten the shrimp. Repeat for all shrimp. Place the shrimp on skewers. At this point, you probably want to start a pot of water boiling for your pasta. Mash 1/2 teaspoon of salt into the minced garlic with the side of a knife or a mortar and pestle. Stir the garlic paste into the melted butter. Brush the shrimp with the butter. Set on a grill over medium heat and cook for 2 minutes. Flip the shrimp over and baste with the rest of the garlic butter. Grill for another 2 minutes and remove from heat. Alternatively, you can bake the shrimp in a baking dish with the garlic butter poured over the shrimp – bake at 450°F for 2-3 minutes each side. Toss the pasta with the pesto until the noodles are evenly coated. Add the roasted tomatoes and toss. Place the pasta in serving bowls or one large serving bowl and top with Parmesan and ground black pepper. Arrange the shrimp on top of the pasta and serve. Serves 4.
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