Angel hair pasta, buttery garlic shrimp, a little bit of pesto, and fresh creamy burrata come together for this delicious summer supper. Pair with your favorite white wine, kick your feet up, and enjoy!
I’m a shameless trash picker. Well, less so in the days of COVID-19 than I have been in the past, but still, if someone is throwing out something perfectly good that we need, and it’s just there, sitting on the curb with the trash, waiting to be taken away, I’m going to take it. The person throwing it out obviously didn’t want it, and seriously, would you rather it go to the landfill than be put to good use?
Recently, coming back from one of my early morning runs, I saw that our neighbors had put out four beautiful mid-sized cedar planters for the trash to pick up. You better believe I carried all four of those into our backyard and set them out on the deck. There wasn’t a thing wrong with them and they were nice and clean and perfect for kitchen herbs.
My little son and I filled them with dirt and I showed him how to plant seeds, and we {probably a little over-zealously} planted basil, thyme, lavender, and mint, and left them out on the deck. And after a couple weeks of this weirdly perfect Virginia spring weather we’ve had, we had this.
Basil. Plants. For. Days.
I moved a lot of these into new little plant homes and spread the others out, but it feels like as soon as I replant one, a dozen more pop up in its place. So we’ve been picking leaves and trying to make sure that the plants don’t choke each other out.
Luckly, we love all things basil – caprese, pesto, you name it.
For my homemade fresh pesto recipe, click here!
Marcus and I picked about four cups worth of leaves {the hard part now is reminding him that we can’t just go pick all the leaves, that he has to let the plants grow for a while, too} and made pesto. So far we’ve made chicken pesto flatbread, bruschetta, and now this shrimp pesto pasta with burrata, and we are a bunch of happy diners.
I just hope no one gets tired of pesto anytime soon, because these little plants just won’t quit!!
[lt_recipe name=”Pesto Shrimp Pasta with Burrata” summary=”Angel hair pasta, buttery garlic shrimp, a little bit of pesto, and fresh creamy burrata come together for this delicious summer supper. Pair with your favorite white wine, kick your feet up, and enjoy!” servings=”4″ total_time=”30M” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/06/Pesto-Shrimp-Pasta-0972-1024×683.jpg” ingredients=”8 oz capellini (angel hair) pasta;1 lb large raw shrimp, peeled and deveined;1/4 cup butter;6 garlic cloves, minced;1 tsp Spanish smoked paprika;2 tbsp fresh pesto;4 oz burrata cheese;basil leaves for garnish (optional)” ]Cook the pasta according to package instructions.;Add the butter and garlic to a large saute pan and heat over medium heat for about 1 minute, or until the garlic becomes fragrant.;Add the shrimp and Spanish paprika and cook 3-5 minutes, or until the shrimp are pink and cooked through.;Stir the pesto into the cooked pasta until the pasta is coated. Stir the shrimp in with the pasta.;Plate the pasta and shrimp and serve with torn chunks of burrata.[/lt_recipe]
Just a quick hint. When you’re draining your pasta in a colander or strainer, mix in about a half tablespoon slice of butter, and then give it a mix to coat the pasta. It won’t stick together or get all chunky. You can try it with olive oil, too, but it doesn’t work as well.
This is very much one of those recipes that I make more by instinct than by planned recipe, so this one may get refined over time! I hope you enjoy!
Did you make this recipe? Tag @homefrontcooking or use #homefrontrecipes on Instagram so we can show you some love!
