- Gluten Free
1 Tbsp, Extra virgin olive oil
½ Lb. Small shrimp, peeled and Deveined
1 Jar, Pesto
½ Cup, Parmigiano Cheese, grated
Salt and black pepper to taste
1 Tbsp, Italian flat leaf parsley, chopped
Bring a large pot of water to boil then cook the pasta according to the directions and reserve ¾ cup of the cooking liquid.
- Meanwhile, in a large skillet sear the shrimp on both sides until browned but not over cooked then remove from the skillet and place onto a plate.
- In the same skillet add the pesto and reserved cooking water, bring to a simmer.
- Drain the pasta and combine with the sauce.
- Remove the skillet from the heat and fold in the shrimp, garnish with cheese and parsley.