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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Servings:
Ingredients
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.