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Shrimp & Pesto Fettuccine
with Cheesy Garlic Bread
25 MIN
4 Servings
From the Test Kitchen
Pesto, a rustic sauce of crushed herbs, olive oil, nuts, and cheese, is the pride of Liguria in northwestern Italy. In this recipe, a delicious pesto of basil, cashews, and pine nuts coats our fresh fettuccine, sautéed shrimp, and spinach. We’re serving the pasta with oven-toasted garlic bread—topped with a layer of garlic butter and parmesan.
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NutritionPER SERVING
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Calories940 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Shrimp
- 2 Small Baguettes
- 1¼ lbs Fresh Fettuccine Pasta
- 6 oz Spinach
- 2 cloves Garlic
- 4 Tbsps Butter
-
⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the baguettes.
2
Make the garlic bread:
Line a sheet pan with aluminum foil. In a large pan, heat half the butter and a drizzle of olive oil on medium-high until the butter has melted. Add half the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Place the baguettes on the prepared sheet pan, cut side up. Drizzle or brush with the garlic butter. Top with the cheese. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a cutting board. When cool enough to handle, halve crosswise. Transfer to a serving dish.
3
Cook the shrimp:
While the baguettes toast, pat the shrimp dry with paper towels; season with salt and pepper. Rinse and wipe out the pan used to make the garlic butter. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
4
Cook the pasta:
While the shrimp cook, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly. Return to the pot.
5
Finish the pasta & serve your dish:
Add the cooked shrimp, spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat and stir in the pesto. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Serve with the garlic bread on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the baguettes.
2
Make the garlic bread:
Line a sheet pan with aluminum foil. In a large pan, heat half the butter and a drizzle of olive oil on medium-high until the butter has melted. Add half the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Place the baguettes on the prepared sheet pan, cut side up. Drizzle or brush with the garlic butter. Top with the cheese. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a cutting board. When cool enough to handle, halve crosswise. Transfer to a serving dish.
3
Cook the shrimp:
While the baguettes toast, pat the shrimp dry with paper towels; season with salt and pepper. Rinse and wipe out the pan used to make the garlic butter. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
4
Cook the pasta:
While the shrimp cook, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 5 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly. Return to the pot.
5
Finish the pasta & serve your dish:
Add the cooked shrimp, spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. Turn off the heat and stir in the pesto. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Serve with the garlic bread on the side. Enjoy!
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