Step 1: Prep the Shrimp

If you are using frozen shrimp, thaw them thoroughly by placing them in a colander under cool running water. Once thawed, peel the shrimp, remove the tails, and pat them completely dry with paper towels so they sear properly in the pan.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your angel hair pasta and cook until al dente, which usually takes about 7 minutes. Before draining, make sure to carefully reserve ½ cup of the starchy pasta water for the sauce.

Step 3: Sear the Shrimp

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp to the pan and sauté until they turn pink and opaque, about 2 to 3 minutes. Once finished, remove the shrimp from the skillet and set them aside in a bowl.

Step 4: Blister the Tomatoes

In the same skillet, add the remaining tablespoon of olive oil. Stir in the halved grape tomatoes and minced garlic. Sauté until the tomatoes start to burst and soften. If the garlic begins to brown too quickly, add 1 to 2 tablespoons of water to cool the pan down.

Step 5: Emulsify and Toss

Add the drained pasta, the pesto, and half of your reserved pasta water to the skillet with the tomatoes. Toss everything together until the pasta is glossy and well-coated. If the mixture seems too thick, add the remaining pasta water little by little until you reach your desired consistency.

Step 6: Combine and Serve

Finally, return the cooked shrimp to the skillet and stir until they are evenly distributed and warmed through. Serve the Pesto Shrimp Pasta immediately, topped with a generous sprinkle of grated Parmesan cheese.

Pro Tips

• Always save your pasta water; the starch helps the pesto cling to every strand of pasta.
• Do not overcook the shrimp, or they can become rubbery; pull them as soon as they turn pink.
• Use room-temperature pesto to ensure it blends smoothly with the warm pasta.
• For a zesty kick, add a squeeze of fresh lemon juice just before serving.