Pesto Shrimp Pasta

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  Shrimp(340g)
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  Pasta, Vermicelli, Dry(227g)
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  Olive oil(30g)

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

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  Tomato, Cherry
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  Garlic(120g)
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  Basil Pesto, Prepared(60g)
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  Parmesan Cheese(15g)

  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 1 tablespoon 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. Transfer to a clean bowl.
4. 4Add 1 tablespoon olive oil to the same skillet over medium heat. Add the cherry tomatoes and fresh garlic, cooking 3–4 minutes, stirring often, until the tomatoes begin to burst and soften. If garlic browns too quickly, add 2 tablespoons water to slow browning.
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. 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 for 1 minute over medium heat until warmed through.
7. 7Divide the pasta evenly into 4 airtight containers while hot. Top each with grated Parmesan just before serving, or store Parmesan separately to add fresh.