Shrimp Pesto Pasta

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water and drain; set aside.
2. While pasta is cooking, pat shrimp dry with paper towels. Season with oregano, salt, and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side or until bright pink and just cooked through. Transfer to a plate and set aside.
4. In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and grape tomatoes. Cook until they begin to blister and burst, stirring occasionally, about 6-8 minutes.
5. Remove the skillet from the heat and add 2 tablespoons pasta water. Scrape up any brown bits.
6. Add pasta, shrimp with any juices, and pesto. Toss well to coat, adding more pasta water as needed.
7. Taste and season with additional salt or pepper if needed.
8. Top with Parmesan and fresh basil or a squeeze of lemon if desired.