Delish Shrimp Pesto Pasta Recipes

There’s dinner, and then there’s the kind of dinner that feels like you accidentally booked a table at a cozy little Italian spot without putting on real pants. This shrimp pesto pasta is that — silky noodles tossed in bright, garlicky basil pesto with plump, juicy shrimp and a squeeze of lemon that just wakes the whole thing up. It’s fast, it’s forgiving, and it tastes like summer even when you’re eating it over the sink in February because you couldn’t wait for the plates to warm up.

My husband calls this “shrimp happy pasta,” which… honestly, same. The first time I made it, I burned the pine nuts, forgot to reserve pasta water, and still? Everyone inhaled it. It’s become the thing I whip up on tired weeknights when the toddler is flinging blueberries and I need something that feels special without 47 steps. Now it’s in the rotation so hard I buy shrimp in bulk like a suburban dad at a warehouse store. No shame.

How to Make It

Grab a big pot of aggressively salted water — it should taste like the ocean, I mean it — and drop in about 12 ounces of pasta. I love linguine here, but honestly whatever shape is loitering in your pantry is fine. While that cooks, pat a pound of raw shrimp dry and toss with a pinch of salt, black pepper, and a little red pepper if you’re feeling frisky.

Heat a big skillet with a swirl of olive oil. When it’s hot, lay the shrimp down in one layer and don’t poke them for like 90 seconds. Flip, give them another minute, then toss in a clove or two of minced garlic for the last 30 seconds so it gets fragrant without burning. Slide the shrimp out to a plate — they’ll finish cozying up in the sauce later.

Before you drain the pasta, scoop out a cup of that liquid gold (pasta water). Drain. Now back to the skillet: cherry tomatoes if you’ve got them (handful, halved) for a quick sizzle, then add the pasta, about 3/4 cup basil pesto (homemade or store-bought, zero judgment), and a splash of pasta water to loosen. Toss, toss, toss until it looks glossy and dreamy. Add the shrimp back in, zest half a lemon over the top, squeeze in some juice, shower with Parmesan, and loosen with more pasta water until it clings just right. Taste. Salt? Pepper? Another hit of lemon? Do it. Eat straight from the pan if it’s that kind of night.

✔Ingredient Notes

– Shrimp: Raw, peeled, deveined. Pat them dry so they sear instead of steaming. Overcook them and they go bouncy-ball; pull them as soon as they curl and turn opaque.
– Basil pesto: Jarred is fine. If it tastes flat, fix it with lemon, a pinch of salt, and a drizzle of good olive oil. Homemade? You fancy; I’m proud.
– Pasta: Linguine, spaghetti, or short shapes like rotini. Gluten-free works — cook it 1–2 minutes less than the box says so it doesn’t get sad.
– Lemon: Absolute brightness. Zest first, then juice. Forgot the lemon? A splash of white wine vinegar rescues it.
– Parmesan: Freshly grated melts nicer. Pre-shredded works in a pinch but can clump — add more pasta water to smooth it out.
– Garlic: Pesto already has some, but a quick kiss in the pan wakes everything up. Burnt garlic = bitter; add it late.
– Cherry tomatoes/spinach (optional): Tomatoes add juiciness; spinach wilts down like magic and makes it feel… virtuous.
– Pasta water: The secret handshake. Salted, starchy, makes the pesto cling instead of blob. Don’t skip.

✔Recipe Steps

1. Boil a large pot of salted water and cook 12 oz pasta until al dente; reserve 1 cup pasta water and drain.
2. Pat 1 lb raw shrimp dry; season with salt, pepper, and a pinch of red pepper flakes.
3. Heat 2 tbsp olive oil in a large skillet; sear shrimp 1–2 minutes per side, adding 2 minced garlic cloves in the last 30 seconds; remove shrimp to a plate.
4. Sauté a handful of halved cherry tomatoes (optional) 1–2 minutes in the same skillet.
5. Add drained pasta, 3/4–1 cup basil pesto, and a splash of pasta water; toss until glossy and evenly coated.
6. Return shrimp to the pan; add lemon zest and juice (about 1/2 lemon), 1/4 cup grated Parmesan, and more pasta water as needed; toss, taste, and adjust seasoning.

What to Serve It With

– Peppery arugula salad with a lemony vinaigrette.
– Garlicky bread or warm focaccia to scoop up every last bit.
– Roasted broccoli or asparagus — toss with chili flakes for fun.
– A crisp white wine (Sauvignon Blanc or Pinot Grigio) or sparkling water with lemon if you’re keeping it chill.

✔Tips & Mistakes

– Salt your pasta water like you mean it; it’s your only chance to season the noodles.
– Don’t crowd the shrimp. If your pan is small, cook in two batches so they sear.
– Reserve the pasta water before you drain — set a mug in the colander as a reminder.
– If your pesto is thick or clumpy, loosen with pasta water first, then add cheese.
– Too oily? Add a squeeze more lemon or a splash of pasta water to emulsify.
– Grainy sauce? Remove from heat, add a bit more water, toss off the burner until silky.

✔Storage Tips

Fridge it in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil — medium-low heat so the shrimp doesn’t turn rubbery. It’s also weirdly delicious cold straight from the container, like pasta salad’s cooler cousin. Breakfast pasta? Been there. Zero regrets.

✔Variations and Substitutions

– Creamy version: Stir in a splash of cream or a spoon of mascarpone at the end. Instant silk.
– No shrimp: Try scallops, rotisserie chicken, or chickpeas (crispy chickpeas are elite here).
– Pesto swap: Kale or spinach-walnut pesto works. No pine nuts? Use walnuts, almonds, or sunflower seeds.
– Dairy-free: Skip Parmesan and finish with toasted nuts and a sprinkle of nutritional yeast.
– Veg it up: Add peas, zucchini ribbons, or sun-dried tomatoes. Empty-fridge energy: go for it.
– Gluten-free: Use your favorite GF pasta, cook slightly under, and toss gently with extra pasta water.
– Extra heat: Red pepper flakes, Calabrian chili paste, or a tiny squeeze of hot honey if you’re that person.

Frequently Asked Questions

Delish Shrimp Pesto Pasta Recipes

Buttery seared shrimp and al dente pasta are tossed in a vibrant basil pesto with lemon, garlic, and Parmesan for a fast, flavorful weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz linguine or spaghetti use your favorite long pasta
• ▢ 1 lb large shrimp, peeled and deveined thawed if frozen; tails on or off
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 3 clove garlic, minced
• ▢ 1 cup cherry tomatoes, halved optional but recommended
• ▢ 0.5 cup basil pesto store-bought or homemade
• ▢ 0.5 cup pasta cooking water reserve before draining
• ▢ 0.5 cup grated Parmesan cheese plus more for serving
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 1 tsp kosher salt divided, to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp red pepper flakes optional for heat
• ▢ 0.25 cup fresh basil, chopped for garnish
• ▢ 2 tbsp toasted pine nuts optional for crunch

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook pasta until al dente per package directions. Reserve 0.5 cup pasta water, then drain.
• Pat shrimp dry. Season with 0.5 tsp salt, black pepper, and red pepper flakes.
• Heat olive oil and butter in a large skillet over medium-high. Sear shrimp 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
• Reduce heat to medium. Add garlic and cook 30 seconds until fragrant. Stir in cherry tomatoes and cook 2 minutes until slightly softened.
• Add drained pasta, pesto, lemon juice, and 0.25 cup reserved pasta water. Toss until coated and glossy, adding more water as needed to loosen the sauce.
• Return shrimp and sprinkle in Parmesan. Toss to combine. Taste and season with remaining salt if needed.
• Serve hot topped with fresh basil, extra Parmesan, and pine nuts.

Notes

Use a high-quality pesto for best flavor. Swap linguine for spaghetti or short pasta. For a lighter version, use zoodles for half the pasta and add extra lemon.