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Spicy Shrimp & PestoSpicy Shrimp & Pesto
Spicy Shrimp & Pesto

Spicy Shrimp & Pesto

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Recipe - Dearborn Market
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 Spaghetti Pasta Non-GMO, Kosher Certified, 16 oz
Barilla Spaghetti Pasta Non-GMO, Kosher Certified, 16 oz
$2.29$2.29/lb
1 jar Barilla® Creamy Genovese Pesto
Not Available
3 tablespoons extra virgin olive oil, divided
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
1 pint multi-color cherry tomatoes, halved
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine, 12 oz
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine, 12 oz
$5.99
1/3 cup yellow onion, chopped
Fresh Yellow Onion
Fresh Yellow Onion
$2.49 avg/ea$1.99/lb
2 teaspoons red pepper flakes
McCormick Crushed Red Pepper, 1.5 oz
McCormick Crushed Red Pepper, 1.5 oz
$3.99$2.66/oz
1 pound 16/20 ct. peeled/deveined shrimp
Queen ‘O' The Ocean Raw Peeled & Deveined Shrimp, 3 lbs
Queen ‘O' The Ocean Raw Peeled & Deveined Shrimp, 3 lbs
$24.99$8.33/lb
½ cup White wine
Bellino White Wine Vinegar, 16 fl oz
Bellino White Wine Vinegar, 16 fl oz
$3.99$0.24/fl oz
1 tablespoon Italian parsley, chopped
Fresh Organic Italian Parsley, bunch
Fresh Organic Italian Parsley, bunch
$1.99
½ cup Romano cheese, grated
Black Bear Locatelli Romano Cheese
Black Bear Locatelli Romano Cheese
$16.99/lb$16.99/lb
Sea salt to taste
Seasonello Sea Salt, 10.58 oz
Seasonello Sea Salt, 10.58 oz
$4.99$0.47/oz
Black pepper to taste
Cento Ground Black Pepper, 3 oz
Cento Ground Black Pepper, 3 oz
$4.49$1.20/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.