I love making Shrimp Pesto Pasta when I want a quick, vibrant meal that feels fresh and satisfying. The tender shrimp paired with fragrant basil pesto and perfectly cooked pasta creates a dish that’s simple yet full of bold flavor.
Why You’ll Love This Recipe
I appreciate how fast this recipe comes together, making it perfect for busy evenings. The pesto adds a bright, herby richness, while the shrimp cook quickly and stay juicy. I also enjoy how versatile it is, since I can customize it with extra vegetables or different types of pasta. It’s one of my favorite go-to meals when I want something light but still comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (such as linguine or penne)
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup basil pesto
1/4 cup reserved pasta water
1/2 cup cherry tomatoes, halved (optional)
1/4 cup grated Parmesan cheese
Fresh basil for garnish (optional)
Directions
I start by bringing a large pot of salted water to a boil and cooking the pasta according to package instructions until al dente. Before draining, I reserve about 1/4 cup of the pasta water.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I season the shrimp with salt and black pepper, then add them to the skillet. I cook them for about 2–3 minutes per side, until they turn pink and opaque. I stir in the minced garlic during the last 30 seconds of cooking.
I reduce the heat to low and add the cooked pasta to the skillet with the shrimp. I stir in the basil pesto and a splash of reserved pasta water to help coat everything evenly. If I’m using cherry tomatoes, I gently fold them in at this stage.
I sprinkle grated Parmesan over the top and toss everything together until well combined.
I finish with fresh basil if I’m using it and serve immediately.
Servings and Timing
I find this recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: about 25 minutes
Variations
I sometimes add spinach or asparagus for extra color and nutrition. When I want a creamier version, I stir in a splash of heavy cream along with the pesto. I also enjoy using whole wheat or gluten-free pasta depending on my preference. For extra heat, I sprinkle in red pepper flakes before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently on the stovetop over low heat with a small splash of water or broth to loosen the sauce. While I can microwave it for convenience, I prefer stovetop reheating to maintain the best texture.
FAQs
Can I use frozen shrimp?
Yes, I thaw the shrimp completely and pat them dry before cooking.
What type of pesto works best?
I prefer fresh basil pesto, either homemade or high-quality store-bought.
How do I avoid overcooking the shrimp?
I cook them just until they turn pink and opaque, usually no more than 2–3 minutes per side.
Can I make this dish dairy-free?
Yes, I use dairy-free pesto and omit the Parmesan or substitute a plant-based alternative.
What pasta shapes work well?
I like linguine, penne, or fettuccine because they hold the pesto sauce nicely.
Conclusion
I love how Shrimp Pesto Pasta combines fresh herbs, tender shrimp, and perfectly cooked pasta into one easy, flavorful dish. It’s bright, satisfying, and quick to prepare, making it a recipe I turn to whenever I want something simple yet impressive.
Print
Shrimp Pesto Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Calorie
Description
Shrimp Pesto Pasta is a quick and vibrant meal featuring tender shrimp tossed with fragrant basil pesto and perfectly cooked pasta for a fresh, satisfying dish.
Ingredients
- 12 ounces pasta (such as linguine or penne)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup basil pesto
- 1/4 cup reserved pasta water
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the shrimp with salt and black pepper, then cook for 2–3 minutes per side until pink and opaque.
- Add the minced garlic during the last 30 seconds of cooking and stir until fragrant.
- Reduce heat to low and add the cooked pasta to the skillet with the shrimp.
- Stir in the basil pesto and reserved pasta water, tossing to coat evenly.
- If using, gently fold in the cherry tomatoes.
- Sprinkle grated Parmesan over the top and toss until well combined.
- Garnish with fresh basil if desired and serve immediately.
Notes
- Add spinach or asparagus for extra vegetables.
- Stir in a splash of heavy cream for a creamier version.
- Use whole wheat or gluten-free pasta as desired.
- Sprinkle red pepper flakes for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 190mg
