Our bright Sauvignon Blanc is the perfect accompaniment for this combination of herbal pesto, savory shrimp, and acidic cherry tomatoes. Feel free to add any of your garden’s or farmer’s market vegetables to this. Green beans, zucchini, and yellow squash would all be wonderful additions.
1 package fettuccine
3/4 cup basil pesto
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon dried Italian herbs
Salt & pepper to taste
1/4 cup freshly grated parmesan cheese, plus more for garnish
1 cup cherry tomatoes halved
1/4 cup parsley, finely chopped for garnish
Bring a large pot of salted water to a boil. Cook the fettuccine 2 minutes less than the package instructions.
While the pasta is cooking, heat the olive oil in a large pan over high heat. Add the shrimp and season with the Italian herb seasoning, salt, and pepper. Cook for about 2 minutes or just until the shrimp start to turn pink. Turn off the heat.
Drain the pasta and add it to the pan with the shrimp.
Add the pesto and toss with tongs to coat the fettuccine. Then, add the cherry tomatoes and parmesan cheese.
Plate the fettuccine and garnish with chopped parsley and grated parmesan.