Buccatini with Parsley Pesto, Shrimp and Cherry Tom

Name: Buccatini with Parsley Pesto, Shrimp and Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Shrimp, Peeled And Deveined; 2 cloves Garlic, Minced; 1 whole Lemon, Zested; 1/4 cups Finely Minced Flat Leaf Parsley; 1/4 cups Olive Oil; Kosher Salt And Black Pepper To Taste; 1 pound Good Quality Buccatini; 1 pint Cherry Tomatoes, Sliced In Half; 1 bunch Flat Leaf Parsley; 2 cloves Garlic; 1/2 cups Olive Oil; 1 whole Lemon, Juiced; Kosher Salt And Black Pepper To Taste

Servings: persons

1 pound Shrimp, Peeled And Deveined
2 cloves Garlic, Minced
1 whole Lemon, Zested
1/4 cups Finely Minced Flat Leaf Parsley
1/4 cups Olive Oil
Kosher Salt And Black Pepper To Taste
1 pound Good Quality Buccatini
1 pint Cherry Tomatoes, Sliced In Half
1 bunch Flat Leaf Parsley
2 cloves Garlic
1/2 cups Olive Oil
1 whole Lemon, Juiced
Kosher Salt And Black Pepper To Taste

1
In a Ziploc bag or tupperware container, combine the shrimp, garlic, lemon zest , flat leaf parsley and olive oil.
2
Sprinkle with salt and pepper.
3
Let marinate while you do everything else.
4
Bring a large pot of salted water to a boil.
5
While waiting for the pasta to boil, prepare an ice bath.
6
To prepare the pesto, briefly dunk the parsley into the boiling water and then plunge it into the ice bath.
7
Cool the parsley all the way and then dry it and set aside.
8
Add the garlic, olive oil and lemon juice to the blender.
9
Add the flat leaf parsley to the blender.
10
Puree everything until very smooth and bright green.
11
Adjust the flavor with salt and pepper.
12
Add the buccatini to the pot and let cook according to package instructions.
13
In a large saute pan over medium-high heat, add the shrimp with the marinade.
14
Cook until just pink and then flip to the other side.
15
Cook the shrimp until barely opaque in the center.
16
Drain the bucattini and toss with the pesto.
17
Spoon the cherry tomatoes over the pasta and then place the shrimp over the pasta and tomatoes.
18
Garnish with a little finely chopped flat leaf parsley.
19
Serve at room temperature and enjoy!

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Shrimp, Peeled And Deveined, 2 cloves Garlic, Minced, 1 whole Lemon, Zested, 1/4 cups Finely Minced Flat Leaf Parsley, and more.

Yes, Buccatini with Parsley Pesto, Shrimp and Cherry Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buccatini with Parsley Pesto, Shrimp and Cherry Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions