Shrimp Capellini Pesto Recipe – Sun-Dried Tomato & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Shrimp Capellini Pesto Recipe – Sun-Dried Tomato & Cashew Delight

Hey everyone! I’m so excited to share this Shrimp Capellini Pesto recipe with you. It’s a dish I whipped up for a quick weeknight dinner recently, and honestly, it’s become a new family favorite. The sun-dried tomato and cashew pesto is so flavorful, and it pairs beautifully with the delicate capellini pasta and juicy shrimp. It’s a little different from your traditional pesto, but trust me – you’ll be hooked!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor, thanks to that vibrant pesto. And it feels a little bit special, without being complicated at all. Plus, it’s a great way to get some extra veggies in, even if you have picky eaters.

Ingredients

Here’s what you’ll need to make this delicious Shrimp Capellini Pesto:

• 250g capellini pasta
• 200g jumbo shrimp, peeled and deveined
• 1 bunch fresh basil leaves
• 1/2 cup sun-dried tomatoes in oil
• 1/4 cup toasted cashews
• 4 cloves garlic
• 1 small onion
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp red chili flakes (or more, to taste!)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Cashew-based pesto: Using cashews instead of pine nuts gives the pesto a lovely creaminess and a slightly different flavor profile. Don’t skip toasting them – it really brings out their flavor!
• Sun-dried tomatoes in oil: These are key! The oil they’re packed in adds so much flavor to the pesto. You’ll use some of that oil in the pesto itself, so don’t drain them.
• Capellini pasta – a thinner pasta type: Also known as angel hair pasta, capellini cooks super quickly and is perfect for lighter sauces like this pesto. It really lets the sauce shine.
• Regional variations in pesto ingredients: Pesto isn’t set in stone! Traditionally from Genoa, Italy, pesto often includes basil, pine nuts, garlic, Parmesan, Pecorino Sardo cheese, and olive oil. Feel free to experiment with different cheeses or nuts.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of salted water to a boil. Add the capellini pasta and cook until al dente – usually just a few minutes. Remember to reserve about 1 cup of the pasta water before draining and rinsing the pasta. This is liquid gold, so don’t skip it!
2. Now, let’s make the pesto. In a blender, combine the fresh basil leaves, sun-dried tomatoes (and some of the oil from the jar!), toasted cashews, garlic, onion, balsamic vinegar, oregano, chili flakes, and olive oil. Blend until smooth and creamy. You might need to scrape down the sides a few times.
3. Heat the olive oil in a large pan over medium heat. Season the shrimp with salt and pepper, then add them to the pan and sauté until they turn pink and are cooked through – usually about 3-5 minutes.
4. In the same pan, gently warm the pesto. Add the cooked pasta and shrimp, tossing everything together to coat. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
5. Serve immediately, garnished with grated Parmesan cheese. Enjoy!

Expert Tips

• Don’t overcook the shrimp! Overcooked shrimp are rubbery and sad. You want them to be pink and opaque.
• Taste the pesto as you go and adjust the seasonings to your liking. More chili flakes for heat? A squeeze of lemon juice for brightness? Go for it!
• Using a good quality olive oil makes a big difference in the flavor of the pesto.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the Parmesan cheese for nutritional yeast for a cheesy, vegan-friendly pesto.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are some great capellini-style gluten-free options available now.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of red chili flakes. Or, if you like things spicy, add a pinch of cayenne pepper! My friend, Priya, loves to add a whole teaspoon!
• Quick Weeknight Version: Short on time? Use store-bought pesto! It won’t be quite as flavorful, but it’ll still be delicious.

Serving Suggestions

This Shrimp Capellini Pesto is fantastic on its own, but it also pairs well with:

• A simple side salad with a light vinaigrette
• Garlic bread for soaking up all that delicious pesto sauce
• A glass of crisp white wine

Storage Instructions

Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in ice cube trays for longer storage. The cooked pasta and shrimp are best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 24 hours.

FAQs

1. Can I use other types of pasta for this recipe?

Absolutely! While capellini is my go-to, you can use spaghetti, linguine, or even penne. Just adjust the cooking time accordingly.

2. How can I make the pesto ahead of time?

Definitely! The pesto can be made up to 2 days in advance and stored in the refrigerator. Just give it a good stir before using.

3. What is the best way to cook shrimp so it doesn’t become rubbery?

Don’t overcook it! Shrimp cooks quickly. Watch for it to turn pink and opaque.

4. Can I substitute the cashews with another nut?

Yes, you can! Pine nuts are the traditional choice, but walnuts or almonds would also work well.

5. What can I do with leftover pesto?

So many things! Spread it on sandwiches, toss it with roasted vegetables, or use it as a pizza sauce.