12ouncespastaYou can use any pasta you like, *be sure to reserve 1/4 cup of the pasta water
1lbextra-large shrimp21-25 count per pound, peeled and deveined, with the tails removed
1/4teaspoonground black pepper
1/4cupdry white wine
1pintcherry or grape tomatoeshalved
1/4 cupreserved pasta water
juice and zest of one lemon
1/2cupgrated Parmesan cheese
Prepare the pasta according to the directions on the package for al dente. Reserve 1/4 cup pasta water and drain.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and pepper. When the butter has melted, add the shrimp and cook for one minute. Flip the shrimp over and add the wine and garlic. Cook just until the shrimp are opaque and have formed a C-shape, which should take about two minutes. Do not overcook the shrimp.
Remove the shrimp with a spatula and add the cherry tomatoes to the pan. Cook for two to three minutes or until the skin on the tomatoes starts to blister.
Add the shrimp back to the skillet and then add the pasta and reserved pasta water. Mix well and add the pesto and lemon juice. Stir to combine. Leave the pan on the heat just until everything is heated through and then remove it.
Top with grated parmesan cheese, lemon zest, and chopped parsley. Serve immediately.
Feel free to customize this recipe and use ingredients you have on hand. The wine adds a nice flavor, but if you prefer not to use it or don't have any, you can substitute chicken stock or even water in a pinch. If you really want to kick things up a notch, try my homemade Southern Basil Pesto in this recipe. If not, refrigerated prepared pesto is the next best thing, but jarred pesto works too.The cooking times in this recipe are based on extra-large, which means 21-25 shrimp per pound. If your shrimp are larger or smaller they will require a few more seconds or less time to cook. Leftovers if you have them, can be stored covered in the refrigerator for up to four days. However, if you use homemade pesto, there is a chance the basil might darken. I do not recommend freezing this pasta dish.