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Spicy Shrimp & PestoSpicy Shrimp & Pesto
Spicy Shrimp & Pesto
Spicy Shrimp & Pesto
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Recipe - FAIRWAY MARKET OF 74TH STREET
Spicy Shrimp & Pesto
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
  1. 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.
  2. Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta reserving 1 cup pasta cooking water. 
  3. Meanwhile in a skillet sauté onion with remaining olive oil until translucent and thoroughly cooked, about 4 minutes. 
  4. Stir in shrimp, red pepper flakes, and brown well over high heat. Deglaze with wine and reduce to half.
  5. Combine pesto and pasta then add shrimp mixture, cook over high heat. Add reserved water to desired consistency. 
  6. 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
1 box Barilla® Spaghetti pasta
Barilla Classic Spaghetti N°5 Pasta, 1 lb
Barilla Classic Spaghetti N°5 Pasta, 1 lb
$2.45$2.45/lb
1 jar Barilla® Creamy Genovese Pesto
Barilla Creamy Genovese Pesto Sauce, 6.2 oz
Barilla Creamy Genovese Pesto Sauce, 6.2 oz
$4.49$0.80/oz
3 tablespoons extra virgin olive oil, divided
Fairway Extra Virgin Olive Oil, 33.8 fl oz
Fairway Extra Virgin Olive Oil, 33.8 fl oz
$15.99$0.47/fl oz
1 pint multi-color cherry tomatoes, halved
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine 12oz
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine 12oz
$4.99$0.42/oz
1/3 cup yellow onion, chopped
Bowl & Basket Yellow Onions, 3 lb
Bowl & Basket Yellow Onions, 3 lb
$3.99$1.33/lb
2 teaspoons red pepper flakes
McCormick Crushed Red Pepper, 2.62 oz
McCormick Crushed Red Pepper, 2.62 oz
$4.49$1.71/oz
1 pound 16/20 ct. peeled/deveined shrimp
Not Available
½ cup White wine
Sutter Home Fre White Wine, 25.4 fl oz
Age restricted item
Sutter Home Fre White Wine, 25.4 fl oz
$11.99$0.47/fl oz
1 tablespoon Italian parsley, chopped
Parsley Organically Grown - Curly, 1 each
Parsley Organically Grown - Curly, 1 each
$2.29
½ cup Romano cheese, grated
BelGioioso Freshly Grated Romano Cheese, 10 oz
BelGioioso Freshly Grated Romano Cheese, 10 oz
$12.99$1.30/oz
Sea salt to taste
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$6.99$0.82/oz
Black pepper to taste
McCormick Pure Ground Black Pepper, 3 oz
McCormick Pure Ground Black Pepper, 3 oz
$6.39$2.13/oz

Directions

  1. 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.
  2. Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta reserving 1 cup pasta cooking water. 
  3. Meanwhile in a skillet sauté onion with remaining olive oil until translucent and thoroughly cooked, about 4 minutes. 
  4. Stir in shrimp, red pepper flakes, and brown well over high heat. Deglaze with wine and reduce to half.
  5. Combine pesto and pasta then add shrimp mixture, cook over high heat. Add reserved water to desired consistency. 
  6. Remove from the heat, garnish with cheese, tomatoes, and parsley before serving.