If you’ve ever wanted to whip up something that feels like a cozy hug on a plate yet bursts with fresh, vibrant flavors, this Shrimp Pesto Pasta Recipe is your new best friend. It’s that perfect blend of tender shrimp, herbaceous homemade pesto, and perfectly cooked pasta—all coming together in just about 30 minutes. Whether you’re cooking for a busy weeknight or impressing friends over dinner, this dish balances simplicity and sophistication effortlessly. It’s fresh, lively, and comforting, making it one recipe you’ll come back to time and time again.
Ingredients You’ll Need
Every ingredient in this Shrimp Pesto Pasta Recipe plays an essential role in building layers of flavor and texture. From the bright basil leaves to the nutty Parmesan, each component is simple but absolutely crucial to the final taste and colorful presentation.
- 8 oz spaghetti or fettuccine: Choose your favorite pasta shape for perfect sauce cling and satisfying bite.
- 1 lb large shrimp (21-25 count), peeled and deveined: These cook quickly and add a sweet, succulent seafood note.
- 2 cups fresh basil leaves, packed: The star herb that brings that unmistakable fresh pesto flavor.
- 3 cloves garlic, minced: Adds aromatic depth and a little savory punch.
- ¼ cup pine nuts, toasted (or walnuts): Toasting nuts intensifies their nuttiness, enriching the pesto’s texture.
- ½ cup grated Parmesan cheese: Salty, sharp, and creamy, it elevates every bite.
- â…“ cup extra virgin olive oil: Binds everything together and adds luxurious silkiness.
- 1 tbsp lemon juice: Brings brightness and a subtle tang, balancing richness.
- Salt and pepper to taste: Simple seasoning that enhances all flavors harmoniously.
How to Make Shrimp Pesto Pasta Recipe
Step 1: Cook the Pasta to Perfection
Start by boiling your pasta in generously salted water until it’s just al dente—firm to the bite but not hard. It’s key to keep the texture right here because it will continue to cook slightly when combined with the pesto and shrimp. Don’t forget to scoop out about half a cup of the pasta water before draining; this magical starchy water will help marry your sauce and pasta beautifully later on.
Step 2: Blend Your Fresh Pesto Sauce
Next, fire up your food processor and combine the basil, garlic, toasted pine nuts, Parmesan cheese, and olive oil. Blend until you get a smooth, green, fragrant paste. Once it’s lovely and creamy, add the lemon juice and give it a quick pulse to mix. This homemade pesto is where all the fresh, herbaceous flavor shines through, and it’s much better than any jarred version.
Step 3: Sauté the Shrimp
Heat a skillet over medium heat and toss in a little olive oil. Add your peeled and deveined shrimp and cook until they turn pink and opaque, which usually takes about 2 minutes per side. Season them with salt and pepper while cooking to highlight their natural sweetness. This step is quick but essential for juicy, tender shrimp that don’t get rubbery.
Step 4: Combine Pasta, Shrimp, and Pesto
Now, add your drained pasta directly into the skillet with the shrimp, then pour over your fresh pesto. Toss everything gently to combine, making sure the pesto evenly coats every strand of pasta and each piece of shrimp. Add reserved pasta water gradually to loosen the sauce and create a luscious, creamy texture that perfectly clings to the noodles.
Step 5: Serve Immediately
As soon as everything is tossed together, plate your Shrimp Pesto Pasta Recipe and sprinkle with extra Parmesan and a few fresh basil leaves for garnish. Serving it right away ensures you experience every flavor at its peak—warm, vibrant, and irresistible.
How to Serve Shrimp Pesto Pasta Recipe
Garnishes
Fresh basil leaves and extra Parmesan cheese are classic garnishes that add a pop of color and savory flavor. For an extra special touch, sprinkle some toasted pine nuts on top—they provide a delicate crunch that contrasts beautifully with the silky pasta.
Side Dishes
A simple green salad with a light vinaigrette complements this pasta wonderfully. You might also serve some crusty garlic bread to soak up any extra pesto sauce. A crisp white wine or sparkling water with lemon pairs perfectly for a refreshing finish to your meal.
Creative Ways to Present
Try serving your Shrimp Pesto Pasta Recipe in pretty pasta bowls or even on individual plates with a small drizzle of olive oil around the edge for an elegant look. Adding a lemon wedge on the side lets guests add a fresh squeeze of citrus. You can also mix in some sun-dried tomatoes or roasted cherry tomatoes for a burst of color and sweetness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), store your Shrimp Pesto Pasta Recipe in an airtight container in the refrigerator. It will keep well for up to 2 days. The pesto can darken a bit, but stirring in a small splash of olive oil before reheating revives the freshness.
Freezing
Freezing shrimp pasta dishes isn’t usually ideal since shrimp can turn rubbery. If you want to freeze portions, it’s best to keep the pesto sauce separate from the pasta and shrimp. Freeze the pesto in an ice cube tray for easy portioning and add it fresh when reheating your pasta later.
Reheating
To reheat, gently warm your pasta in a skillet over low heat with a drizzle of olive oil or a splash of reserved pasta water to bring back the saucy consistency. Avoid microwaving if possible, to preserve the shrimp’s texture and the vibrant flavors of the pesto.
FAQs
Can I use store-bought pesto instead of making my own?
Absolutely! Store-bought pesto can be a convenient shortcut and still delicious, but fresh homemade pesto really takes this Shrimp Pesto Pasta Recipe to the next level with its vibrant, herbaceous punch. If you’re using jarred pesto, consider adding a squeeze of lemon and a little extra Parmesan to boost the flavor.
What type of shrimp works best for this recipe?
Large shrimp, about 21-25 count per pound, work perfectly because they cook quickly and remain tender. Just make sure they are peeled and deveined for ease of eating. If fresh shrimp aren’t available, frozen shrimp thawed properly will also do the trick.
Can I make this recipe gluten-free?
Yes! Simply swap out the regular pasta for your favorite gluten-free variety. Many brands now offer spaghetti or fettuccine made from rice, corn, or legumes that work great with this flavorful pesto and shrimp sauce.
Is this recipe suitable for meal prep?
It can be, but keep in mind shrimp is best cooked fresh to prevent becoming rubbery. You can prepare the pesto and pasta ahead of time separately, then quickly sauté shrimp and combine everything before serving for the freshest taste and texture.
How do I get the pesto sauce creamy without cream?
The secret is in the reserved pasta water: the starch it contains naturally binds the oil and cheese in the pesto to create a silky, creamy sauce without any dairy cream. Tossing the pasta gently with pesto and pasta water makes the sauce cling perfectly and feel luxuriously smooth.
Final Thoughts
There’s something truly special about this Shrimp Pesto Pasta Recipe that makes weeknight dinners feel like a treat and dinner parties effortlessly impressive. It’s fresh, comforting, and packed with bright, indulgent flavors. If you’re looking to add a new favorite to your recipe collection—one that feels thoughtfully gourmet but comes together quickly—you simply have to try this dish. Your taste buds will thank you, and you might even find yourself making it again and again.
Print
Shrimp Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A quick and vibrant Shrimp Pesto Pasta recipe featuring tender sautéed shrimp tossed with fresh basil pesto and al dente pasta. Ready in just 30 minutes, this dish combines fragrant herbs, creamy Parmesan, and toasted pine nuts for a deliciously satisfying meal perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta
- 8 oz spaghetti or fettuccine
Shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
Pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, minced
- ¼ cup pine nuts, toasted (or walnuts)
- ½ cup grated Parmesan cheese
- â…“ cup extra virgin olive oil
- 1 tbsp lemon juice
Seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve half a cup of the pasta cooking water before draining the pasta.
- Prepare the pesto: In a food processor, combine fresh basil leaves, minced garlic, toasted pine nuts, grated Parmesan cheese, and extra virgin olive oil. Blend until smooth, then add lemon juice and pulse a few times to incorporate evenly.
- Sauté the shrimp: Heat a skillet over medium heat with a drizzle of olive oil. Add the peeled and deveined shrimp, cooking about 2 minutes per side until they are pink and opaque. Season with salt and pepper to taste.
- Toss pasta with shrimp and pesto: Add the drained pasta into the skillet with the cooked shrimp. Pour the prepared pesto over the top and gently toss everything together, gradually adding reserved pasta water to adjust the sauce’s consistency to a creamy texture.
- Serve: Plate the pasta immediately, garnishing with additional grated Parmesan cheese and fresh basil leaves if desired for extra flavor and presentation.
Notes
- Reserve pasta water to help thin the pesto sauce and ensure it coats the pasta evenly.
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and fragrant.
- If pine nuts are unavailable, walnuts make a tasty and budget-friendly substitute.
- Use fresh shrimp for best texture and flavor; if using frozen, thaw completely and pat dry.
- For a spicier kick, add a pinch of red pepper flakes to the pesto or while sautéing shrimp.
