Ingredients

• 12 oz (340g) spaghetti or linguine

• 1 lb (450g) shrimp, peeled and deveined

• 2–3 tbsp olive oil

• 3/4 cup basil pesto (store-bought or homemade)

• 1 pint (about 2 cups) cherry tomatoes, halved (optional)

• 2–3 garlic cloves, minced

• 3 cups baby spinach (optional)

• 1/4 cup grated parmesan cheese (plus more for serving)

• Salt and pepper to taste

• Optional garnish: chopped parsley or torn basil leaves

• Optional: red pepper flakes, lemon juice

Instructions

1. Cook the Pasta

   • Bring a large pot of salted water to boil, cook pasta until al dente as per package directions, and reserve about 1 cup of pasta water before draining.

2. Cook the Shrimp

   • Toss raw shrimp with a pinch of salt and pepper.

   • Heat 2 tbsp olive oil in a large pan over medium-high heat. Add shrimp and sauté for 1–2 minutes per side until opaque. Transfer cooked shrimp to a plate.

3. Sauté Tomatoes and Garlic (Optional)

   • In the same pan, add another tbsp of olive oil if needed.

   • Sauté garlic for 30 seconds, add halved cherry tomatoes, and cook until they start to soften. Toss in spinach and cook until wilted, if using.

4. Combine Everything

   • Return shrimp and pasta to the pan. Add basil pesto and toss everything gently to coat thoroughly. Add reserved pasta water as needed to loosen the sauce.

5. Finish & Serve

   • Stir in Parmesan cheese and season to taste. Garnish with parsley, basil, lemon juice, or red pepper flakes as desired.

   • Serve immediately, topped with extra cheese.