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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Servings:
Calories: 120kcal
Ingredients
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.