Easy Pesto Shrimp Pasta Recipe

I make this pesto shrimp pasta when I want dinner to feel like a small, loud celebration but also like something I could throw together on a Tuesday. Bright basil pesto, garlicky shrimp, and pasta that soaks up the sauce—simple flavors that somehow feel like an achievement every time.

My husband and the kiddo call this “fancy weeknight pasta” and fight over who gets the last shrimp. True story: one winter night I made it after a long workday, forgot to thaw the shrimp, and ended up sautéing them frozen — they turned out fine and the kid declared it a masterpiece anyway. It’s become our go-to when we want dinner that tastes like effort without actually requiring a fancy grocery run.

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I genuinely throw things at this recipe: sometimes I squeeze lemon over everything, sometimes I add a handful of cherry tomatoes and call it rustic. One time I pan-fried the shrimp in bacon fat because why not — it was a ridiculous, delicious detour. Watch the shrimp; they go from perfectly juicy to rubbery faster than you can scroll Instagram. Also, if your pesto is super thick, a splash of pasta water will make it silky — that little swap saved me more than once.

Shopping Tips

– Seafood: Look for peeled, deveined shrimp if you’re short on time; medium-large (16/20) holds up nicely.
– Grains/Pasta: Pick a pasta shape that traps sauce — fusilli, penne, or cavatappi are great for pesto cling.
– Fresh Herbs: If you can, get fresh basil for homemade pesto; flimsy basil can be revived with an ice bath and paper towels.
– Cheese: Buy block Parmesan or Pecorino and grate it yourself — it melts better and tastes brighter than pre-grated.
– Fats & Oils: Good olive oil makes a difference in pesto; you don’t need extra-virgin for cooking, but use one you like for flavor.

Prep Ahead Ideas

– Make the pesto a day or two ahead and keep it in an airtight jar; a thin film of oil on top helps prevent browning.
– Peel and devein shrimp the night before if you buy shell-on; store them tightly covered on a tray in the coldest part of the fridge.
– Grate the cheese and chop any add-ins (cherries, herbs) into small containers so dinner is essentially assembly.
– Keep pesto in small freezer portions (ice cube tray) for single-batch thaw-and-use moments.

✔Time-Saving Tricks

– Use pre-made pesto when life is chaotic — quality jars these days are shockingly good.
– Cook pasta in salted water while you sauté shrimp so two things finish at once.
– Use frozen, deveined shrimp if you’re in a rush — thaw under cold running water for 5–7 minutes.
– Don’t rush the sauce rest: a minute of sitting lets herbs and oil mellow and meld.

✔Common Mistakes

– Overcooking shrimp: they should be opaque and just curled; if they’re tight corkscrews, they’re past their prime. I once cooked them two minutes too long and had to chop them into the sauce to hide the chew.
– Watery pesto: watery sauces are usually fixed with a bit of grated cheese or a quick simmer to tighten.
– Under-salting pasta water: bland pasta ruins everything — salt it like the sea.
– Burning garlic: hit the garlic later or use minced garlic paste to avoid that bitter sting.

What to Serve It With

– A quick arugula salad with lemon vinaigrette.
– Crusty garlic bread (or simple toasted baguette).
– Roasted asparagus or green beans tossed with lemon.
– Light white wine or a sparkling water with lemon.

✔Tips & Mistakes

– Salt the pasta water generously; pasta needs seasoning deep inside.
– Add a splash of pasta water to loosen pesto instead of oil — it helps sauce cling.
– If your pesto is too salty, a spoonful of cream or yogurt calms it down.
– Don’t crowd the pan when searing shrimp; they steam instead of getting a little color.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil — microwave works in a pinch but can make the shrimp rubbery. Cold leftover pesto pasta? Totally fine for lunch; add a squeeze of lemon or a drizzle of olive oil to brighten it up. Breakfast with leftover pesto pasta is a thing in our house (don’t judge us — with a fried egg on top, it’s next-level).

✔Variations and Substitutions

– Swap shrimp for chicken or canned white beans if you want a pantry-friendly protein.
– No basil? Use arugula or spinach for a different but tasty green pesto.
– Nut-free pesto: replace pine nuts with sunflower seeds or omit nuts altogether.
– Dairy-free: skip the cheese and add nutritional yeast for a cheesy hint.
– Need more veg? Toss in quick-sautéed zucchini, cherry tomatoes, or peas.

Frequently Asked Questions

Easy Pesto Shrimp Pasta Recipe

Bright basil pesto, juicy shrimp, and al dente pasta come together fast for a weeknight winner. Fresh, zesty, and comforting in every bite.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz dry pasta (spaghetti, linguine, or similar) cook to al dente
• ▢ 0.9 lb raw shrimp, peeled and deveined patted dry
• ▢ 0.75 cup basil pesto
• ▢ 1.5 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 2.5 tsp minced garlic
• ▢ 1.25 cup cherry tomatoes, halved
• ▢ 0.5 cup grated Parmesan cheese plus extra for serving
• ▢ 1 tbsp fresh lemon juice
• ▢ 0.25 tsp red pepper flakes optional heat
• ▢ 1.25 tsp kosher salt divided, plus more for pasta water
• ▢ 0.5 tsp black pepper
• ▢ 0.5 cup reserved pasta cooking water as needed
• ▢ 0.25 cup chopped fresh basil for garnish

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup water and drain.
• Season the shrimp with 1/2 teaspoon salt, black pepper, and red pepper flakes.
• Warm olive oil and butter in a large skillet over medium-high heat.
• Sear shrimp 1–2 minutes per side until pink and just cooked. Transfer to a plate.
• Lower heat to medium. Briefly sauté garlic until fragrant, 30 seconds. Stir in tomatoes and cook until they soften, 2–3 minutes.
• Stir in pesto and a splash of the reserved pasta water to loosen into a glossy sauce.
• Add drained pasta and shrimp. Toss to coat, adding more pasta water as needed for a silky coating.
• Finish with lemon juice, Parmesan, and remaining salt. Toss, taste, and adjust seasoning. Garnish with basil.

Notes

Variation: Stir in a handful of baby spinach with the tomatoes, or swap half the pasta with zucchini noodles for a lighter spin. Storage: Refrigerate up to 3 days; reheat gently with a splash of water to revive the sauce.

This recipe is an original creation inspired by classic Easy Pesto Shrimp Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.