Pesto Shrimp Pasta

• •
  12 oz Shrimp
• •
  8 oz Pasta, Vermicelli, Dry
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 Tomato, Cherry(17g)
• •
  2 Garlic(6g)
• •
  0.3 cup Basil Pesto, Prepared
• •
  1 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1If using frozen shrimp, thaw under cool running water in a colander for 2–3 minutes. Peel and remove tails, then pat dry with a paper towel.
2. 2Bring a large pot of water to a boil over high heat. Add the vermicelli pasta and cook 7–8 minutes, stirring occasionally, until tender. Reserve ½ cup of pasta water before draining in a colander.
3. 3While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook 2–3 minutes, stirring occasionally, until pink and opaque throughout with no translucent sections remaining. Transfer to a clean bowl.
4. 4Add olive oil to the same skillet over medium heat. Add the fresh garlic and cook 1–2 minutes, stirring constantly, until fragrant but not browned. Add the cherry tomatoes and cook 3–4 minutes, stirring often, until the tomatoes begin to burst and soften.
5. 5Return the cooked pasta to the skillet. Add the basil pesto and ¼ cup of the reserved pasta water, stirring constantly for 1–2 minutes until everything is coated and glossy. Add more pasta water as needed to reach a loose, cohesive consistency.
6. 6Return the cooked shrimp to the skillet and stir gently to combine. Cook 1 minute over medium heat until warmed through.
7. 7Divide the pasta evenly into 4 airtight containers while hot. Store the grated Parmesan separately and sprinkle on top just before serving to keep it from clumping.